Goan Curried Clams

Ingredients

• 0.3 teaspoon cayenne 
• 2 pounds hard-shelled clams such as littlenecks (less than 2 inches in diameter; 36)
• 0.5 teaspoon coarse salt to taste
• 0.5 cup laxmi's coconut milkor coconut milk fresh unsweetened canned
• 4 servings coconutor desiccated coconut fresh unsweetened grated
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon gingerroot fresh grated peeled
• 1 teaspoon ground coriander seeds 
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh
• 1 medium onion 
• 2 teaspoons paprika 
• 1.5 tablespoons vegetable oil 

Equipment

• bowl

Directions

1. Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes.
2. Add spices and salt and cook, stirring, until fragrant, about 1 minute.
3. Add coconut milk and bring to a gentle boil.
4. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
5. Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.