STEAMED FLORIDA CLAMS WITH PACIFIC SPICES

1/2 cup dry sake
1/4 cup fresh lime juice
24 fresh lime leaves (optional)
1 tablespoon Thai red curry paste
3 tablespoons sweet Hungarian paprika
1 tablespoon curry powder
1 teaspoon dark chili powder
1/2 teaspoon salt
60 fresh clams, cleaned
3 cups peeled, seeded, and chopped fresh tomatoes
1/2 cup minced scallions, green parts only
6 garlic cloves, sliced extra thin
1 tablespoon chopped fresh ginger
Lime leaves on branches (optional)
1 cup cilantro leaves

In a medium-size saucepan, mix together sake, lime juice, lime leaves, curry paste, paprika, curry powder, chili powder and salt. Add clams and cover. Place over high heat until clams are opened and cooked, about 5 minutes from the sight of the first steam.

Remove clams to 4 deep serving bowls and stir tomatoes, scallions, garlic and ginger into remaining hot broth. Spoon liquid evenly over hot clams. Garnish with lime leaves on branches and cilantro.

Jonathan Eismann, Pacific Time in Miami Beach

Makes 4 servings
Source: The Food of Miami by Caroline Stuart

Category:  Main Dishes, Fish, Shellfish
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