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Clams in Spicy Coconut-lime Broth
1 tb Vegetable oil
5 lg Shallots; chopped
1 tb Chopped peeled fresh ginger
1 ts Ground turmeric
1/4 ts Cumin seeds
2 lb Littleneck clams; scrubbed
1 1/2 c Bottled clam juice
1 c Canned unsweetened coconut milk
1 c Diced canned tomatoes with juices
1 Jalapeno chile; seeded, chopped
1 ts Grated lime peel
3 tb Fresh lime juice
2 Green onions; sliced
Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and saute 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, jalapeno 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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