Clams In Spicy Coconut-lime Broth

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 5 shallots, large, chopped
• 1 tablespoon fresh ginger, peeled, chopped
• 1 teaspoon ground turmeric
• 1/4 teaspoon cumin seed
• 2 lbs littleneck clams, scrubbed
• 1 1/2 cups bottled clam juice
• 1 cup unsweetened coconut milk
• 1 cup tomato, diced, from the can, with juices
• 1 jalapeno pepper, seeded, chopped
• 1 teaspoon lime zest
• 3 tablespoons fresh lime juice
• salt, to taste
• pepper, to taste
• 2 green onions, sliced

Recipe

• 1 heat 1 tablespoons oil in large dutch oven over medium heat.
• 2 add the chopped shallots and saute until tender, about 3 minutes.
• 3 add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
• 4 add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
• 5 cover and cook until clams open, about 7 minutes; discard any that do not open.
• 6 stir in the lime juice.
• 7 season to taste with salt and pepper.
• 8 transfer clams and sauce to a bowl; sprinkle with green onions and serve.