Clams steamed in spicy coconut lime broth



Cook time:



1 - 14 oz (398 mL) can unsweetened coconut milk
1/2 cup canned or bottle clam nectar
1 cup canned plum tomatoes, well drained and finely diced
1 Tbsp fresh cilantro leaves
1/4 tsp turmeric
1 jalapeno pepper, finely chopped
2 Tbsp freshly squeezed lime juice
1 lime, thinly sliced
3 lb fresh clams, cleaned


In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve

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