Goan clams — they were a hit*

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I was looking (unsurprisingly) for something new to do with clams, and I happened on a recipe from Gourmet magazine.  (Via Epicurious, which I think is one of the best recipe repositories on the web.) 

Goa is an Indian state that was a Portuguese colony, and has a distinct cuisine.  Here’s my adaptation of the recipe.

Goan Clams

2 teaspoons vegetable oil (I use canola)
1 onion, chopped
1 tablespoon grated fresh ginger
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon cayenne pepper, or any other source of heat to taste
¾ cup coconut milk
½ cup water
1 ½ cups chopped clams
lemon juice, salt, and brown sugar to taste
chopped cilantro for garnish

1. In a saucepan big enough to hold all the ingredients, heat the oil over medium heat. Add the onion, and sauté until it’s wilted and beginning to brown, about 8-10 minutes.

2. Add the ginger and spices, and continue cooking another minute or two.

3. Add the coconut milk, water, and clams, and cook just until everything’s heated through. Correct the seasoning with lemon juice, salt, and brown sugar. You’ll probably need all three, but the amounts depend on your taste. Serve over rice, garnished with the cilantro.

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