Clams in Spicy Coconut-Lime Broth

Clams in Spicy Coconut-Lime Broth




Complement this fragrant dish with Asian noodles or steamed rice.
Servings: Serves 4.
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Ingredients1 tablespoon vegetable oil5 large shallots, chopped1 tablespoon chopped peeled fresh ginger1 teaspoon ground turmeric1/4 teaspoon cumin seeds2 pounds littleneck clams, scrubbed1 1/2 cups bottled clam juice1 cup canned unsweetened coconut milk1 cup diced canned tomatoes with juices1 jalapeño chile, seeded, chopped1 teaspoon grated lime peel3 tablespoons fresh lime juice2 green onions, sliced
PreparationHeat 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.