| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Dutch |
June 1995 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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