Indonesian (Javanese, Sundanese, Minang)

Clams in Spicy Coconut-Lime Broth

Name: Clams in Spicy Coconut-Lime Broth
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 tbsp vegetable oil; 5 shallots; 1 tbsp fresh ginger; 1 tsp ground turmeric; 0.25 tsp cumin seed; 2 lb littleneck clams; 1.5 cup bottled clam juice; 1 cup unsweetened coconut milk; 1 cup tomatoes; 1 jalapeno pepper; 1 tsp lime zest; 3 tbsp fresh lime juice; salt; pepper; 2 green onions

Littleneck clams, bottled clam juice and coconut milk simmered on the stove and spiced with ginger and turmeric for an Indonesian dish. Finish with green onions.

15 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: medium

1
Heat 1 tablespoons oil in large Dutch oven over medium heat. Add the chopped shallots and saute until tender, about 3 minutes.
3 min
2
Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
1 min
3
Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
4
Cover and cook until clams open, about 7 minutes; discard any that do not open. Stir in the lime juice.
7 min
5
Season to taste with salt and pepper. Transfer clams and sauce to a bowl; sprinkle with green onions and serve.