Creamy Goan Curry Clams Food

GOAN CLAM CURRY

Steps:

• To clean clams, soak in cold water for 20 minutes with a big pinch of salt. Lift each clam out of the bowl, and individually rinse with water.
• Melt ghee in a dutch oven or heavy pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
• Add the spices and stir, then add the coconut milk and bring to a gentle boil. Add clams, cover and cook, stirring occasionally, until clams are opened, 6 to 8 minutes (discard any unopened clams).
• Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve.

CREAMY GOAN CURRY CLAMS RECIPE

Steps:

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

GOAN CURRIED CLAMS

Steps:

• 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.

GOAN CURRIED CLAMS

Steps:

• Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
• Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.