1. Heat 1 tablespoons oil in large Dutch oven over medium heat. 2. Add the chopped shallots and saute until tender, about 3 minutes. 3. Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute. 4. Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil. 5. Cover and cook until clams open, about 7 minutes; discard any that do not open. 6. Stir in the lime juice. 7. Season to taste with salt and pepper. 8. Transfer clams and sauce to a bowl; sprinkle with green onions and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
