Free Recipe Clams in Spicy Coconut-Lime Broth
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Clams in Spicy Coconut-Lime Broth Recipe
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
Clams in Spicy Coconut-Lime Broth Preparation
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. Serves 4. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 360 Calories (kcal); 15g Total Fat; (35% calories from fat); 4g Protein; 56g Carbohydrate; 0mg Cholesterol; 1324mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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