Curried Steamed Clams (Teesryo)

• 14 cup vegetable oil
• 1 tablespoon scraped. finely chopped fresh gingerroot
• 2 large onions, peeled, cut lengthwise in half, then sliced lengthwise into paper-thin slivers
• 1 teaspoon salt
• 2 tablespoons ground coriander
• 1 12 teaspoons turmeric
• 4 dozen small hard-shelled clams, scrubbed
• 1 fresh coconut, shelled, peeled and coarsely grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh coriander (cilantro)
• 1 12 teaspoons ground cayenne pepper

1. In a heavy 10-12 inch skillet, heat the oil over moderate heat until a light haze forms above it.
2. Add the ginger and stir for a minute, then drop in the onions.
3. Stirring constantly, fry for 7-8 minutes, until they are soft and golden brown.
4. Watch carefully for any signs of burning and regulate the heat accordingly.
5. Stir in the salt and ground coriander, cook for a minute or so, then stir in turmeric.
6. When the mixture is well blended, add the clams, turning them about with a spoon to coat them evenly.
7. Cover the skillet tightly, reduce the heat to low, and steam for 8-10 minutes, or until the clams open.
8. Immediately transfer the entire contents of the skillet to a deep heated platter.
9. Scatter the coconut over the clams and sprinkle them with lemon juice, fresh coriander and red pepper.
10. Serve at once.

vegetable oil, fresh gingerroot, onions, salt, ground coriander, turmeric, fresh coconut, lemon juice, fresh coriander, ground cayenne pepper

Taken from www.food.com/recipe/curried-steamed-clams-teesryo-482427 (may not work)