Goan Curried Clams Recipes
GOAN CURRIED CLAMS
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.
Provided by Chef Regina V. Smith
Categories Asian
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 610, Fat 30.5, SaturatedFat 15.5, Cholesterol 154.4, Sodium 849.9, Carbohydrate 23.2, Fiber 2.7, Sugar 3.4, Protein 60.6
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