Clams in Spicy Coconut-Lime Broth

  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)

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