Clams Steamed In Spicy Coconut Lime Broth Recipe

Ingredients

14-oz. unsweetened coconut milk

1/2 cup canned or bottled clam nectar or more coconut milk or water

1 cup well-drained, finely diced, canned plum tomatoes

1 Tbsp. cilantro leaves

2 green onions, thinly sliced

1 Tbsp. grated fresh ginger

1/4 tsp. turmeric

1 jalapeño pepper, finely chopped

2 Tbsp. freshly squeezed lime juice

3 lbs. fresh Manila clams, scrubbed

Preparation

In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve.