MUSSELS OR CLAMS STEAMED IN SPICY COCONUT LIME BROTH

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MUSSELS OR CLAMS STEAMED IN SPICY COCONUT LIME BROTH image

Yield 4 Servings

Number Of Ingredients 11

1 14-oz. (398-ml) tin unsweetened coconut milk 1
½ cup canned or bottled clam nectar 120 ml
1 cup well-drained, finely diced, canned plum tomatoes 240 ml
1 Tbsp. cilantro leaves 15 ml
2 green onions, thinly sliced 2
1 Tbsp. grated fresh ginger 15 ml
½ tsp. turmeric 2.5 ml
1 jalapeño pepper, finely chopped 1
2 Tbsp. freshly squeezed lime juice 30 ml
1 lime, thinly sliced 1
3 lbs. fresh Manila clams, scrubbed 1.35 kg

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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