Anglo-Indian Coconut Clam Stew

Ingredients

• 1 pound fresh littleneck clams
• 1 tablespoon vegetable oil
• 5 green chillis slit lenthwise
• 1 large onion chopped fine
• 1/2 inch piece of ginger chopped fine
• 8-10 curry leaves
• 1/2 teaspoon ground turmeric
• 2 teaspoon freshly ground black pepper
• 1/2 cup coconut milk
• 1 tomato chopped fine
• 3 tablespoons grated fresh coconut flesh
• Kosher salt
• 1 teaspoon vinegar or lime juice
• Hearty white bread or rice for serving

Directions

1. Put the clams in a large pot and add enough water to cover them by 2 inches. Set the pot over high heat and bring it to a boil. As the clams open, move them to a colander in the sink. When they have all opened, take the pot off the heat.
2. Remove the clams from their shells, if you like, or leave the shells on. Dip the clams into the warm cooking liquid to wash away any lingering grit. Let the liquid cool so the sand can sink to the bottom, then pour it through a fine mesh strainer over the clams, leaving the sand behind.
3. Warm the oil in a heavy-bottomed saucepan over medium high heat until it shimmers. Add the chillies, onions, ginger, and curry leaves, and cook, stirring, until the onions have softened a bit, about 2 minutes.
4. Stir in the turmeric and pepper, and cook until the spices smell fragrant, about 1 minute. Add the coconut milk and chopped tomato, and bring the mixture to a gentle boil. Stir in the grated coconut.
5. Add the clams and the strained stock to the saucepan, then stir in the vinegar or lime juice. Simmer for 1 minute, season with salt to taste, and serve immediately with bread or rice.