Goan Curried Clams

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.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 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

1. Scrub clams.
2. 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.
3. Serve clams in bowls with cooking liquid. Divide fresh lime juice among servings. Garnish with cilantro and grated coconut.