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Curried Steamed Clams
(Teesryo)
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| What You Need: |
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¼ cup vegetable oil
1 tablespoon scraped, finely chopped fresh ginger root
2 large onions, peeled, cut lengthwise in half, then sliced lengthwise into paper-thin slivers
1 teaspoon salt
2 tablespoons ground coriander
1½ teaspoons turmeric
4 dozen small hard-shelled clams, washed and thoroughly scrubbed
1 fresh coconut, shelled, peeled and coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh coriander (cilantro)
1½ teaspoon ground hot red pepper
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it. Add the ginger and stir for a minute, then drop in the onions. Stirring constantly, fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.
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2. Stir in the salt and ground coriander, cook for a minute or so, then stir in the turmeric. When the mixture is well blended, add the clams, turning them about with a spoon to coat them evenly. Cover the skillet tightly, reduce the heat to low, and steam for 8 to 10minutes, or until the clams open.
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3. Immediately transfer the entire contents of the skillet to a deep heated platter. Scatter the coconut over the clams and sprinkle them with lemon juice, fresh coriander and red pepper. Serve at once.
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