Clams in Spicy Coconut-Lime Broth

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 tomato, 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. 1

   Heat 1 tablespoons oil in large Dutch oven over medium heat.

2. 2

   Add the chopped shallots and saute until tender, about 3 minutes.

3. 3

   Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.

4. 4

   Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.

5. 5

   Cover and cook until clams open, about 7 minutes; discard any that do not open.

6. 6

   Stir in the lime juice.

7. 7

   Season to taste with salt and pepper.

8. 8

   Transfer clams and sauce to a bowl; sprinkle with green onions and serve.