Clams in Coconut | Recipe
During my stay on Zanzibar Island, I would often sit on the beach quietly taking photos of the village women of Jambiani as they dug for clams on the shoreline. This took place mainly in the early evenings, just as the sun began to set. The vibrantly dressed women against the pale blue of the sea and the golden hue of evening light was a vision to behold.
I asked a local man – the women did not speak to mzungu much – how the women prepared the clams they were gathering. “The clams are cooked in coconut with lime and salt,” he told me.
Eating on the island was an absolute pleasure for the scenes. There are very few fridges in local cafes and restaurants, so everything is freshly prepared–fresh fish, fresh coconut, mango, passion fruit, limes, Thai basil and spices are grown on the island were frequently used giving dishes the most delightful flavours and scented aromas.
This simple dish is an adaptation of the recipe given to me, but with a few additional ingredients which were abundantly used in the dishes of local restaurants.
You will need
clams 500 g
coconut milk 400 ml
zest & juice 1/2 lime
2 dried lime leaves
2 inches finely grated ginger
1 clove garlic crushed
1 level tbsp of tamarind
handful (20 g) of fresh Thai basil leaves roughly chopped*
salt & black pepper for seasoning
To begin, soak the clams in a large bowl of cold salted water for about an hour to remove any sand. Pour clams into a colander and rinse thoroughly under the cold water tap. Then swoosh around in the colander to remove excess water. Discard any clams that are fully open.
Place the coconut milk, dried lime leaves, ginger, garlic, tamarind, lime juice and zest and a generous pinch of salt and a pinch of pepper in a large pan and simmer over medium heat for 15-20 minutes. With a slotted spoon remove the lime leaves and any large bits of tamarind that hasn’t dissolved. Pop the chopped Thai basil into the sauce reserving a little for garnishing. Turn up the heat slightly, pour in the clams, place a lid on the pan and let the clams steam for 5 minutes or so. Check to see if they are all open, if not give them a few minutes more. Remove from the heat and allow to cool a little. Discard any clams that have not opened. Spoon the clams and sauce into dishes and garnish with the reserved Thai basil leaves. Serve with dense white bread or white rice.
Serves two as a main dish or four as an appetiser.
*It has to be Thai basil as regular basil doesn’t work as well