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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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:
1. Scrub clams.
2. 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.
3. Serve clams in bowls with cooking liquid. Divide fresh lime juice among servings. Garnish with cilantro and grated coconut.
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