Goan Curried Clams

• 1 medium onion
• 2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36)
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon grated peeled fresh gingerroot
• 2 teaspoons paprika
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon coarse salt, or to taste
• 1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk
• 1 tablespoon fresh lime or lemon juice
• 2 tablespoons chopped fresh cilantro leaves
• grated fresh coconut or unsweetened desiccated coconut

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)