Friday, February 28, 2014

Clams in Spicy Coconut Lime Broth

Clams are a perfect choice for weeknight dinners.  They are easy and quick often cooking in less than 10 minutes.  Simply steam the shellfish in spiced broth, serve and enjoy.

This clam recipe is given East Asian flavors of coconut milk spiced with onions, ginger, tomatoes, cumin, turmeric, jalapeño peppers and lime juice.    The combination makes for a delicious spicy citrus coconut based sauce.  Be sure to serve it with crusted bread to soak up those wonderful flavors.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Special Tools: Large Dutch Oven or Iron Cast Pot


2 Tablespoons Olive Oil
4 Shallots chopped
1 inch Ginger peeled & chopped
1 Teaspoon Turmeric
1/4 Teaspoon Cumin
1 Jalapeño Pepper chopped
Lime Zest from one lime
2 lb. Littleneck Clams
1 Cup Clam Juice
1 Cup Coconut Milk (unsweetened)
15 oz. Can Diced Tomatoes
1 Teaspoon Sugar
Lime Juice from one lime
Salt & Freshly Ground Pepper
Juice from one Lime
2 Green Onions chopped

Note: As a precaution, discard any clams that are already open before they are cooked.

In a large dutch oven or cast iron pot, place the olive oil over high heat.  Add the shallots and sauté until soft (about 5-7 minutes).  Add the ginger, turmeric, cumin, jalapeño and lime zest to the pot and sauté all the ingredients together until fragrant (about 30 seconds).   Place the clams, clam juice, coconut milk, diced tomatoes and its juices, plus 1 teaspoon sugar into the pot.  Add Salt and freshly ground pepper to taste.  Stir the ingredients together, cover the pot and bring to a boil.  Let cook until the clam shells open (about 7-8 minutes).  Discard any clams that did not open.  Pour in the lime juice and sprinkle the green onions to garnish.

To serve, transfer the clams into bowls with lots of the sauce.  Serve with crusted bread to soak up the sauce.  You can also try this dish with a side of steamed jasmine rice.  Enjoy.

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