Clams in Spicy Coconut-Lime Broth

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Ingredients

1 tablespoon vegetable oil
5 shallots (large, chopped)
1 tablespoon fresh ginger (peeled, chopped)
1 teaspoon ground turmeric
1/4 teaspoons cumin seed
2 pounds littleneck clams (scrubbed)
1 1/2 cups bottled clam juice
1 cup unsweetened coconut milk
1 cup tomatoes
1 can juice
1 jalapeno chilies (seeded, chopped)
1 teaspoon lime zest
3 tablespoons fresh lime juice
salt (to taste)
pepper (to taste)
2 green onions (sliced)
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