A recipe inspired by the leftover vegetables in my fridge.

You’ve heard the phrase “everything but the kitchen sink”, right? This dish (and generally my style of cooking) involves a lot of looking into my fridge and pondering what I can create with what I have.

This week, I received my Fishadelphia share of Choice Clams from Randall’s Seafood in Pleasantville, NJ, and wanted to do something different.

This dish is a fusion of succulent clams, aromatic coconut milk, and a harmonious blend of spices that creates a symphony of flavors that is both bright and comforting. I tried to blend the briny essence of fresh clams with the velvety richness of coconut milk with an array of aromatic spices.


I served it with rice steamed with lime leaves. You can also pair it with crusty bread to soak up the savory broth.


If you do not have all the spices or don’t have the time, do not fret! You can use a pre-made spice mix from the store and still make an incredible meal.


Last summer, I was walking around Olde City and saw some vendors outside of Riverwards Produce Market and I met Shireen and DJ of Moji Masala- a Philly-based company that sells delicious, easy-to-use spice blends formulated from Shireen’s grandmother’s recipes. I’ve tried a few and they are absolutely incredible!

I encourage you to use whatever vegetables you have in your fridge and whatever spices or spice mix moves you. Feel free to get creative and adapt to your own tastes and preferences.   Let me know your questions, comments, and thoughts- especially if you try the recipe!

Kitchen Sink Coconut Curry Clams

Makes 6 servings

Ingredients

• 1 Tbsp. coconut oil

• ½ lb. sugar snap peas

• 1 red bell pepper, sliced

• 3 carrots, sliced
  

• 1 Tbsp. coconut oil

• ½ red onion, sliced

• 8 cloves garlic, minced

• 2 inches ginger, minced

• 1 tsp. black mustard seeds

• 1 Tbsp. coriander seeds

• 1 tsp. fenugreek seeds

• 2 sprigs lime leaves
  

• 1 Tbsp. curry powder

• 1 tsp. coriander powder

• ½ tsp. turmeric powder

• 1 tsp. chicken or vegetable bouillon paste
  
  

• 1 ¾ cups water

• 1 can coconut milk

• 1-2 Tbsp. brown sugar

• Salt and pepper to taste
  
  

• 2 lbs. clams, rinsed
  
  

• Juice of ½ lime

• Cilantro, chopped

 
Method

Step 1: Start by thoroughly rinsing the clams under cold water to remove any sand or debris. Discard any clams with cracked shells.

Step 2: In a large pan on medium heat, add coconut oil and sauté sugar snap peas, bell peppers, and carrots until slightly softened (about 2 minutes). Set aside in bowl to use later.

Step 3: In the large pan on medium heat, add coconut oil and sauté red onion, garlic, ginger, black mustard seeds, coriander seeds, fenugreek seeds, and sprigs of lime leaves until lightly toasted and fragrant (about 2-3 minutes).  Add curry powder, coriander powder, turmeric powder, and bouillon paste.  Combine and sauté for 1 minute. 

Step 4: Stir in water, coconut milk, brown sugar, salt, and pepper. 

Step 5: Adjust the heat to high and bring the mixture to a low simmer.

Step 6: Gently add the clams to the coconut curry mixture.  Cover with a lid and let the clams simmer until they just open.  Be careful to not overcook.  Discard any clams that do not open.

Step 7: Once clams have opened, add lime juice and chopped cilantro.

Step 8: Serve on a bed of rice, adding sauteed vegetables.