Coconut Spiced Clams

cook 20 mins
Tags: Spicey
  • 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) canned coconut milk
  • 800 g (1 3/4 lb) fresh clams, scrubbed
  • 1 large handful of chopped coriander leaves
  • 3 tablespoons grated fresh coconut
  • salad
  • crusty bread
  • 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 and serve immediately with a fresh salad and crusty bread to mop up the juices.
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