Clams in Spicy Coconut-Lime Broth

Sounds great but I haven't tried it. From Bon Appetit, Tastes of the World. This is from Indonesia. Goes well with Asian noodles or steamed rice.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 5  shallots, large, chopped
• 1  tablespoon fresh ginger, peeled, chopped
• 1  teaspoon ground turmeric
• 1⁄4 teaspoon cumin seed
• 2  lbs littleneck clams, scrubbed
• 1 1⁄2 cups bottled clam juice
• 1  cup unsweetened coconut milk
• 1  cup tomatoes, diced, from the can, with juices
• 1  jalapeno pepper, seeded, chopped
• 1  teaspoon lime zest
• 3  tablespoons fresh lime juice
•  salt, to taste
•  pepper, to taste
• 2  green onions, sliced

Directions

1. Heat 1 tablespoons oil in large Dutch oven over medium heat.
2. Add the chopped shallots and saute until tender, about 3 minutes.
3. Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
4. Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
5. Cover and cook until clams open, about 7 minutes; discard any that do not open.
6. Stir in the lime juice.
7. Season to taste with salt and pepper.
8. Transfer clams and sauce to a bowl; sprinkle with green onions and serve.