1 tablespoon vegetable oil
1 cup chopped shallots
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
2 pounds littleneck clams scrubbed
1 cup bottled clam juice
1 cup canned unsweetened coconut milk
1 15 oz. can diced tomatoes with juice
1 jalapeño chile, seeded, chopped
2 teaspoon grated lime peel
5 teaspoons fresh lime juice
2 green onion tips, sliced
Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots, and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric, 1 teaspoon chipotle chili powder, 1 teaspoon cumin, and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño, and lime peel and bring to boil. Cover and cook until clams open about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
Serves 4