Hi Karen

We were in Vancouver a few weeks ago (over from England) and I picked up a touristy magazine in which there was a feature about you, alongside a recipe for clams cooked in a coconut broth with lime juice.

I thought I'd brought it back with me, but find I haven't. It looked a great recipe that I wanted to try out and I wondered whether it's available anywhere else or whether you'd be happy to post it up here.

We visited the Fish House for the first time and were blown away.

Looking forward to the new book.

Regards

Tony

Hey Tony! You should have given me a call. I like to meet visitors to Vancouver from the Forum.

That recipe is one of the most popular at the Fish House but we use mussels instead of clams. Did you have our low-carb berry shortcake?

Clams Steamed in Spicy Coconut Lime Broth
Serves 4

1 14-oz. (398-ml) tin unsweetened coconut milk
1/2 cup canned or bottled clam nectar or more coconut milk or water
1 cup well-drained, finely diced, canned plum tomatoes
1 Tbsp. cilantro leaves
2 green onions, thinly sliced
1 Tbsp. grated fresh ginger
1/4 tsp. turmeric
1 jalapeño pepper, finely chopped
2 Tbsp. freshly squeezed lime juice
3 lbs. fresh Manila clams, scrubbed

In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve.

Karen

Karen

That's great. I really appreciate it.

I did consider making myself known but my wife was too embarassed at the thought - it's an English disease!

Thanks again.

Tony

Hi Karen

A BIG thanks. I just made these for dinner and they were fantastic and so easy to make.

The broth was a real fusion of flavours - creamy as well as having bite.

I'll be making this again and maybe trying a few variations on this theme.


Looking forward to the book even more now.

Tony