Name: Goan Curried Clams
Yield: Serves 4 as a first course
Ingredients: 1 medium onion; 2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36); 1 1/2 tablespoons vegetable oil; 1 tablespoon grated peeled fresh gingerroot; 2 teaspoons paprika; 1 teaspoon ground coriander seeds; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/2 teaspoon coarse salt, or to taste; 1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk; 1 tablespoon fresh lime or lemon juice; 2 tablespoons chopped fresh cilantro leaves; grated fresh coconut or unsweetened desiccated coconut

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Goan Curried ClamsGourmet Studios

This recipe can be prepared in 45 minutes or less.

The cuisine of Goa, a former Portuguese colony, is an exuberant amalgam of Portugal and India. Liberal use of Portuguese vinegar, along with hot chiles (an import from the New World) and spices, produces the scarlet-hued vindaloo curries typical of this state.

The following outstanding Goan seafood curry — a milder variation of vindaloo, and with lime juice replacing the vinegar — features clams steamed with sautéed onion, spices, and fresh coconut milk. They are then tossed with grated coconut, cilantro, and a squirt of lime juice and are generally accompanied by a pao, a soft, warm roll (another Portuguese contribution) for sopping up the juices. This dish is equally good with mussels or oysters.

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