Anglo-Indian Coconut Clam Stew Recipe

Name: Anglo-Indian Coconut Clam Stew Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pound fresh littleneck clams; 1 tablespoon vegetable oil; 5 green chillis slit lenthwise; 1 large onion chopped fine; 1/2 inch piece of ginger chopped fine; 8-10 curry leaves; 1/2 teaspoon ground turmeric; 2 teaspoon freshly ground black pepper; 1/2 cup coconut milk; 1 tomato chopped fine; 3 tablespoons grated fresh coconut flesh; Kosher salt; 1 teaspoon vinegar or lime juice; Hearty white bread or rice for serving

Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them.

Why this recipe works:

Mild but balanced seasoning brings out the oceany aroma of the clams, without requiring a massive pantry of spices.
Par-cooking the clams and then straining the liquid allows you to remove any excess sand easily without losing any flavor.

Anglo-Indian Coconut Clam Stew Recipe

Prep 10 mins

Cook 30 mins

Active 15 mins

Total 40 mins

Serves 4 servings

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1 pound fresh littleneck clams
1 tablespoon vegetable oil
5 green chillis, slit lenthwise
1 large onion, chopped fine
1/2 inch piece of ginger, chopped fine
8-10 curry leaves
1/2 teaspoon ground turmeric
2 teaspoons freshly ground black pepper
1/2 cup coconut milk
1 tomato, chopped fine
3 tablespoons grated fresh coconut flesh
Kosher salt
1 teaspoon vinegar or lime juice
Hearty white bread or rice for serving

In a large pot, cover the clams with water by 2 inches. Bring to a boil over high heat and cook until all the clams are open, transfering them to a colander in the sink as they open. Once all clams open, remove pot from heat. Shuck clams, discarding shells (if desired—shells can be left on) and dipping the clams in the warm liquid in the pot to rinse off any excess grit. Allow liquid to cool and sand to settle on bottom of pot. Pour off liquid through a fine mesh strainer over the clams. Discard sand.
Heat oil in a heavy-bottomed saucepan on medium high heat until shimmering. Add chillies, onions, ginger, and curry leaves and cook, stirring, until onions are slightly softened, about 2 minutes. Add turmeric and pepper and cook, stirring, until fragrant, about 1 minute. Add coconut milk and chopped tomato and bring to a gentle boil. Add grated coconut. Add the clams and the strained stock. Add vinegar or lime juice. Simmer for 1 minute and season with salt to taste. Serve immediately with bread or rice.

Nutrition Facts (per serving)
375	Calories
14g	Fat
31g	Carbs
33g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	375
% Daily Value*
Total Fat 14g	17%
Saturated Fat 7g	35%
Cholesterol 76mg	25%
Sodium 1457mg	63%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 33g
Vitamin C 53mg	266%
Calcium 158mg	12%
Iron 5mg	30%
Potassium 1305mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.