Clams in Coconut Broth
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 shallots
- 3 garlic cloves
- 1 pc ginger (about 2 cm)
- 2 Tbsps Peanut oil
- cayenne pepper
- 1 tsp ground paprika
- 1 tsp Turmeric
- ½ tsp Cumin
- 50 milliliters dry white wine
- 250 milliliters fish stock
- 450 milliliters Coconut milk
- 2 kilograms clam
- 1 handful fresh cilantro
- salt
- 2 tsps lemon juice
Preparation steps
1.
Peel shallots, garlic and ginger and cut into small cubes. Heat the oil in a large saucepan and sauté until translucent. Add spices and stir until fragrant. Deglaze with white wine, fish stock, 100 ml (approximately 1/4 cup) of water and coconut milk and simmer for about 10 minutes.
2.
Rinse clams thoroughly under running water, remove beards, drain and discard open shells. Add to the broth and cook over medium heat for 5-8 minutes. Remove clams that have not opened. Rinse cilantro, shake dry, chop finely and mix in just before serving. Season again to taste with salt, pepper and lemon juice. Serve with rice, if desired.
