Goan Curried Clams

Name: Goan Curried Clams
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2-4 serving(s)
Ingredients: 1 medium onion; 2 lbs clams (small hard shell clams such as littlenecks); 1 1/2 tablespoons vegetable oil; 1 tablespoon fresh gingerroot, peeled and grated; 2 teaspoons paprika; 1 teaspoon coriander powder; 1/2 teaspoon cumin; 1/4 teaspoon cayenne; 1/2 teaspoon salt; 1/2 cup unsweetened coconut milk; 1 tablespoon fresh lime juice; 2 tablespoons cilantro, chopped; 4 tablespoons grated fresh coconut or 2 tablespoons dried unsweetened coconut

Submitted by Chef Regina V. Smith

"This recipe features the marvelous cuisine of Goa. Clams are steamed with sauted onion, spices and coconut milk. They are then tossed with grated coconut and a squirt of lime. They are generally accompanied by a pao, a soft warm roll for sopping up the juices. You could easily substitute mussels for the clams. Serves 4 as a first course or 2 as a main. This recipe is from the March 1999 issue of Gourmet Magazine."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 2-4

ingredients

1 medium onion
2 lbs clams (small hard shell clams such as littlenecks)
1 ¹⁄₂ tablespoons vegetable oil
1 tablespoon fresh gingerroot, peeled and grated
2 teaspoons paprika
1 teaspoon coriander powder
¹⁄₂ teaspoon cumin
¹⁄₄ teaspoon cayenne
¹⁄₂ teaspoon salt
¹⁄₂ cup unsweetened coconut milk
1 tablespoon fresh lime juice
2 tablespoons cilantro, chopped
4 tablespoons grated fresh coconut or 2 tablespoons dried unsweetened coconut

directions

Scrub clams.
Finely chop onion. In a 5 to 6 quart kettle, heat the vegetable oil until it is hot but not smoking. Cook the onion and the ginger root, stirring occasionally until lightly browned, about 5-6 minutes. Add spices and salt and cook until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and bring to a gentle boil once again, covered, stirring occasionally until clams are opened, 6 to 8 minutes. Discard any unopened clams.
Serve clams in bowls with cooking liquid. Divide fresh lime juice among servings. Garnish with cilantro and grated coconut.

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RECIPE SUBMITTED BY

Chef Regina V. Smith

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.

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