Teesryo (Goan Clams)

2 1/4 lbs clams
3 tablespoons olive oil
4 cloves garlic, chopped
1 1/2 inch piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chile peppers, seeded and chopped
2 teaspoons turmeric
2 tablespoons ground coriander
1 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less)
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves (cilantro)

Heat the oil and fry the chopped garlic, ginger, onion, and chile peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams.

Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander.

From: Jennifer Freeman