Goan Curried Clams

• 1 medium onion
• 2 lbs clams (small hard shell clams such as littlenecks)
• 1 12 tablespoons vegetable oil
• 1 tablespoon fresh gingerroot, peeled and grated
• 2 teaspoons paprika
• 1 teaspoon coriander powder
• 12 teaspoon cumin
• 14 teaspoon cayenne
• 12 teaspoon salt
• 12 cup unsweetened coconut milk
• 1 tablespoon fresh lime juice
• 2 tablespoons cilantro, chopped
• 4 tablespoons grated fresh coconut or 2 tablespoons dried unsweetened coconut

1. Scrub clams.
2. Finely chop onion.
3. In a 5 to 6 quart kettle, heat the vegetable oil until it is hot but not smoking.
4. Cook the onion and the ginger root, stirring occasionally until lightly browned, about 5-6 minutes.
5. Add spices and salt and cook until fragrant, about 1 minute.
6. Add coconut milk and bring to a gentle boil.
7. Add clams and bring to a gentle boil once again, covered, stirring occasionally until clams are opened, 6 to 8 minutes.
8. Discard any unopened clams.
9. Serve clams in bowls with cooking liquid.
10. Divide fresh lime juice among servings.
11. Garnish with cilantro and grated coconut.

onion, shell clams, vegetable oil, fresh gingerroot, paprika, coriander powder, cumin, cayenne, salt, unsweetened coconut milk, lime juice, cilantro, coconut

Taken from www.food.com/recipe/goan-curried-clams-419769 (may not work)