Coconut lime clams strengthens the shellfish section with another fast coastal-style dish. It keeps the archive from relying only on crab and soups for shellfish coverage.
If you enjoy this style of Pacific cooking, you may also want to try coconut clam soup, breadfruit clam broth.
Ingredients
- 2 cups clam meat
- 3/4 cup coconut milk
- 1 tablespoon lime juice
- 1/2 onion, sliced
- Salt to taste
Instructions
- Cook the onion until softened.
- Add the clam meat and cook briefly.
- Pour in the coconut milk and lime juice.
- Simmer gently until hot.
- Season and serve.
Helpful Tips
- Clams need only light cooking to stay tender.
- Do not boil hard after adding the coconut milk.
FAQ
Can canned clams be used?
Yes, canned clams make this especially easy.
Is this a soup or a main?
It sits somewhere between a light main and a saucy seafood dish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 12.6 g |
| Saturated Fat | 6.3 g |
| Carbohydrates | 26 g |
| Protein | 33 g |
| Sodium | 9755.4 mg |
| Cholesterol | 90.5 mg |
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