CLAMS STEAMED IN SPICY COCONUT LIME BROTH

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CLAMS STEAMED IN SPICY COCONUT LIME BROTH image

Categories     Soup/Stew     Fish     Simmer

Yield 4 people

Number Of Ingredients 10

14-oz. unsweetened coconut milk
1/2 cup canned or bottled clam nectar or more coconut milk or water
1 cup well-drained, finely diced, canned plum tomatoes
1 Tbsp. cilantro leaves
2 green onions, thinly sliced
1 Tbsp. grated fresh ginger
1/4 tsp. turmeric
1 jalapeño pepper, finely chopped
2 Tbsp. freshly squeezed lime juice
3 lbs. fresh Manila clams, scrubbed

Steps:

  • In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve.

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