coconut spiced clams
How to make coconut spiced clams recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
4 tablespoons vegetable oil
2 shallots, very finely chopped
1 red chilli, slit lengthways and deseeded
3 cm (1 inch) piece of fresh root ginger, peeled and shredded
2 garlic cloves, finely chopped
2 plum tomatoes, finely chopped
1 tablespoon medium or hot curry powder
200 ml (7 fl oz) coconut milk
800 g (1¾ lb) fresh clams, scrubbed
large handful of chopped fresh coriander
3 tablespoons grated fresh coconut
To serve (optional)
salad
crusty bread
Method:
Heat the oil in a large wok or saucepan until hot, add the shallots, red chilli, ginger and garlic and stir-fry over a medium heat for 3–4 minutes. Increase the heat to high, stir in the tomatoes, curry powder and coconut milk and cook for a further 4–5 minutes.
Add the clams to the pan, discarding any that have cracked or don’t shut when tapped, stir to mix and cover tightly, then continue to cook over a high heat for 6–8 minutes until the clams have opened. Discard any that remain closed.
Stir in the chopped coriander and sprinkle over the grated coconut. Ladle into bowls andserve immediately, with a fresh salad and crusty bread to mop up the juices, if liked.
For spicy clam & coconut chowder, heat 2 tablespoons sunflower oil in a heavy-based saucepan, add 1 chopped onion, 1 deseeded and chopped red chilli, 1 tablespoon medium or hot curry powder and 2 chopped garlic cloves and cook, stirring, for 2–3 minutes.
Add 400 g (13 oz) peeled and finely diced potatoes, 200 ml (7 fl oz) coconut milk and 600 ml (1 pint) hot fish stock. Bring to the boil, then reduce the heat to medium and cook, uncovered, for 12–15 minutes or until the potatoes are tender.
Increase the heat to high, stir in 400 g (13 oz) fresh scrubbed clams, discarding any that are cracked or don’t shut when tapped, cover tightly and bring to the boil.
Cook for 4–5 minutes or until the clams have opened. Discard any that remain closed. Season, stir in a small handful of chopped fresh coriander and serve immediately. Total cooking time 30 minutes.
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| coconut spiced clams |
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