| 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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