Clams in Spicy Coconut-Lime Broth

• 1 tablespoon vegetable oil
• 5 shallots, large, chopped
• 1 tablespoon fresh ginger, peeled, chopped
• 1 teaspoon ground turmeric
• 14 teaspoon cumin seed
• 2 lbs littleneck clams, scrubbed
• 1 12 cups bottled clam juice
• 1 cup unsweetened coconut milk
• 1 cup tomatoes, diced, from the can, with juices
• 1 jalapeno pepper, seeded, chopped
• 1 teaspoon lime zest
• 3 tablespoons fresh lime juice
• salt, to taste
• pepper, to taste
• 2 green onions, sliced

1. Heat 1 tablespoons oil in large Dutch oven over medium heat.
2. Add the chopped shallots and saute until tender, about 3 minutes.
3. Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
4. Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
5. Cover and cook until clams open, about 7 minutes; discard any that do not open.
6. Stir in the lime juice.
7. Season to taste with salt and pepper.
8. Transfer clams and sauce to a bowl; sprinkle with green onions and serve.

vegetable oil, shallots, fresh ginger, ground turmeric, cumin, littleneck clams, clam juice, unsweetened coconut milk, tomatoes, pepper, lime zest, lime juice, salt, pepper, green onions

Taken from www.food.com/recipe/clams-in-spicy-coconut-lime-broth-368586 (may not work)