INGREDIENTS
* 1 tablespoon olive oil
* 1 small shallot, minced
* 2 cloves garlic, minced
* 1 (15-ounce) can coconut milk
* 2 cups bottled clam juice
* Juice of 1 lime
* 1 tablespoon Madras curry powder
* Salt and freshly ground black pepper
* 2 pounds baby clams in the shell
* 1 pound large shrimp (21 to 30 per pound), peeled and deveined, tails on
* 1 pint cherry tomatoes, halved
* 1 small bunch cilantro, stemmed and coarsely chopped
METHOD
In a large cast-iron skillet, heat he olive oil over medium-low heat. Add the shallot and garlic and saute for about 5 minutes, or until golden brown. Add the coconut milk, clam juice, and lime juice, stirring to combine thoroughly. Heat until bubble and thick, about 10 minutes, then add the curry powder and season with salt and pepper.
Add the clams. When they begin to open, about 2 to 3 minutes, add the shrimp. Cook for 2 to 3 minutes more, until the shrimp have turned pink. Remove from the heat immediately and discard any clams that don't open.
Spoon the shellfish into warmed shallow bowls and ladle the curry broth over the top. Sprinkle with the cherry tomatoes and cilantro and serve at once.
Serves: 4 to 6
