Goan Curried Clams

  1. Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes.
  2. Add spices and salt and cook, stirring, until fragrant, about 1 minute.
  3. Add coconut milk and bring to a gentle boil.
  4. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes.
  5. (Discard any unopened clams.)
  6. Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.

onion, littlenecks, vegetable oil, gingerroot, paprika, ground coriander seeds, ground cumin, cayenne, coarse salt, coconut milk, lime, cilantro, fresh coconut

Taken from www.epicurious.com/recipes/food/views/goan-curried-clams-101277 (may not work)

Another recipe

Switch theme