Goan Curried Clams
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a first course
- 1/2 teaspoon ground cumin
- 1 medium onion
- 1/4 teaspoon cayenne
- 2 teaspoons paprika
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon ground coriander seeds
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon fresh lime or lemon juice
- Carbohydrate 13 g(4%)
- Cholesterol 68 mg(23%)
- Fat 14 g(21%)
- Fiber 1 g(5%)
- Protein 34 g(69%)
- Saturated Fat 6 g(31%)
- Sodium 1370 mg(57%)
- Calories 316
Preparation Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.) Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.
Preparation Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.) Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.
