Clams in Spicy Coconut-Lime Broth Recipe

Clams in Spicy Coconut-Lime Broth Recipe

  • 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
  1. 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.
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