This recipe can be prepared in 45 minutes or less.
Ingredients
1 medium onion
2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36)
1 1/2 tablespoons vegetable oil
1 tablespoon grated peeled fresh gingerroot
2 teaspoons paprika
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon coarse salt, or to taste
1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk
1 tablespoon fresh lime or lemon juice
2 tablespoons chopped fresh cilantro leaves
grated fresh coconut or unsweetened desiccated coconut
Directions
Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.
