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Island Steamers with Fennel, Tomato and Lime

Island Steamers with Fennel, Tomato and Lime
2015-10-21 12:26:23
Photo: James Ingram
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Ingredients
  1. 4lb fresh steamer clams (washed free of any sand)
  2. 1 cup small diced fennel
  3. 1 cup small diced tomato (skin removed)
  4. 1 tbsp yellow curry paste
  5. 2 tbsp unsalted butter
  6. ½ cup coconut milk
  7. ½ cup whipping cream
  8. ¼ cup lime juice
  9. Salt and pepper
Instructions
  1. Saute the fresh clams, fennel tomato and curry in the butter for 1 minute.
  2. Add the coconut milk, cream and lime juice and bring to a boil.
  3. Cover then let simmer for about 8 minutes over medium heat or until the clams are opened and the meat can be easily pulled away from the shell.
  4. Taste the broth and adjust the seasoning with salt if necessary.
  5. Transfer the clams to a large bowl or casserole dish.
  6. Pour the remaining broth over the clams and sprinkle with cracked pepper.
  7. Serve with crusty bread and lime wedges.
By Flavours of Prince Edward Island; A Culinary Journey by Jeff McCourt, Allan Williams & Austin Clements
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