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Clams in Spicy Coconut-Lime Broth Recipe

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This recipe for Clams in Spicy Coconut-Lime Broth is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced
Directions:
Directions:
Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Complement this fragrant dish with Asian noodles or steamed rice

 

 

 

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