Clam Curry and Rice

This Indian Clam Curry includes a variety of aromatic spices simmered in a coconut based milk sauce. Serve with rice.

Instructions

Heat oil in a skillet and add garlic, onion & bay leaves, sauté until onions are translucent. Add tomatoes, green chilies and all seasonings. Cook for about 3 to 4 minutes until the tomatoes are well done, add 1½ cups of clam juice and reduce by 1/3 and turn the heat off. Pour cream or coconut milk, add the chopped clams and cook for few more minutes on medium heat. Add salt to taste. When serving sprinkle chopped coriander leaves for garnish. Serve with cooked rice.
Yield:  8 to 10 servings

Ingredients

  • 1 51 oz. Sea Watch Chopped Sea Clams, juice drained & reserved
  • 1½ Cups Reserved Clam Juice
  • 4 Tsp. Olive Oil
  • 2 Medium Yellow Onions, chopped
  • 2 Medium Tomatoes, chopped
  • 3 Bay Leaves
  • 2 Green Chilies, chopped
  • 4 Garlic Cloves, chopped
  • ½ Tsp. Ground Cumin
  • ½ Tsp. Fennel
  • ½ Tsp. Coriander
  • ¼ Tsp. Ground Turmeric
  • ½ Tsp. Cayenne Pepper (optional)
  • Pinch of Black Pepper
  • ½ Lemon Grass Stalk (white part only) or ½ Tsp. Lemon Grass Paste
  • ½ Cup Coconut Milk or Heavy Cream (optional)

Product Codes

Sea Watch: 0S31 – 6/51 oz.
Sea Watch: 01S31 – 12/51 oz.
Sea Watch: 01G31 – 12/51 oz.
Capt Fred: 01S47 – 12/51 oz.