West Indian Spiced Clams

Ingredients

In this West Indian adaptation, the traditional Spanish Amêijoas à marinheira is transformed into a vibrant and spicy dish by incorporating Caribbean flavors. The addition of coconut milk, Scotch bonnet peppers, and lime juice gives the dish a tropical twist, while still maintaining the essence of the original recipe. We alse have the original recipe for Amêijoas à marinheira, so you can check it out.

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any grit or sand. Discard any clams that are open or cracked.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced Scotch bonnet pepper. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the ground cumin, ground coriander, and turmeric to the pot. Stir well to coat the onions and peppers with the spices.
4. 4.
   Pour in the coconut milk and lime juice, and season with salt and pepper to taste. Stir to combine all the ingredients.
5. 5.
   Add the clams to the pot and cover with a lid. Cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
6. 6.
   Remove the pot from the heat and garnish with fresh cilantro.
7. 7.
   Serve the spiced clams hot with crusty bread or over a bed of fluffy white rice.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that are open or cracked before cooking. Rinse them thoroughly under cold water to remove any grit or sand.

Tips & Tricks

• If you prefer a milder spice level, you can reduce the amount of Scotch bonnet pepper or substitute it with a milder chili pepper.
• Serve the spiced clams with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Don't forget to have plenty of crusty bread on hand to soak up the delicious broth.

Serving advice

Serve the West Indian Spiced Clams as a main course with crusty bread on the side or over a bed of fluffy white rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the spiced clams in a large serving bowl, allowing the vibrant colors of the dish to shine through. Sprinkle some fresh cilantro on top for an attractive garnish.