sly_karma
Crew Member
1 can coconut milk or cream
1 can diced tomatoes
2 tbsp lime pickle
1 red onion, diced
2 limes
fresh littleneck clams, about 15 per person
Very important: clams must be rinsed very thoroughly! Be sure to check each and every clam is a real clam and not a 'hand grenade', ie, a shell filled with mud and sand.
Saute onions in a wok on medium heat until soft, remove and set aside. Add coconut milk, tomatoes, lime pickle and juice of one lime, stir until combined. Bring to a gentle boil, add the clams. Simmer covered for 10 minutes, then stir in the sauteed onion. Check flavour and add more lime juice if you prefer. Serve in bowls with warm fresh bread for dunking.
Lime pickle is available in most supermarkets, the Patak line is the easiest to find. This is a concentrated product so be careful with quantity at first. You can always stir in a bit more to taste.
Leftover broth makes a great base for soup! Add basil leaves, julienned peppers, cauliflower, corn, more clam meat etc for a Thai style coconut soup.
1 can diced tomatoes
2 tbsp lime pickle
1 red onion, diced
2 limes
fresh littleneck clams, about 15 per person
Very important: clams must be rinsed very thoroughly! Be sure to check each and every clam is a real clam and not a 'hand grenade', ie, a shell filled with mud and sand.
Saute onions in a wok on medium heat until soft, remove and set aside. Add coconut milk, tomatoes, lime pickle and juice of one lime, stir until combined. Bring to a gentle boil, add the clams. Simmer covered for 10 minutes, then stir in the sauteed onion. Check flavour and add more lime juice if you prefer. Serve in bowls with warm fresh bread for dunking.
Lime pickle is available in most supermarkets, the Patak line is the easiest to find. This is a concentrated product so be careful with quantity at first. You can always stir in a bit more to taste.
Leftover broth makes a great base for soup! Add basil leaves, julienned peppers, cauliflower, corn, more clam meat etc for a Thai style coconut soup.
