Recipe by Chef Regina V. Smith
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.
- 1 medium onion
- 2 lbs clams (small hard shell clams such as littlenecks)
- 1 1⁄2 tablespoons vegetable oil
- 1 tablespoon fresh gingerroot, peeled and grated
- 2 teaspoons paprika
- 1 teaspoon coriander powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon salt
- 1⁄2 cup unsweetened coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoons cilantro, chopped
- 4 tablespoons grated fresh coconut or 2 tablespoons dried unsweetened coconut
Directions See How It's Made
- 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.