Ingredients:
1 pound of littleneck clams
2 tablespoons of olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cardamom
1 bunch cilantro, chopped
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cumin
1/2cup coconut milk, to your taste
1 cup white wine/broth
Juice of one lime
Salt and red pepper flakes, to taste
Instructions:
Toss the shrimp in a small amount of oil, then grill until they are pink and opaque. Remove from heat and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook until the onion becomes translucent.
Stir in the cardamom, cilantro, turmeric, cinnamon, and cumin, making sure all the onions are well-coated in the spice mixture.
Pour in the coconut milk and white wine, stirring to combine.
Bring the mixture to a simmer.
Add the clams to the pot and cover with a lid. Let them cook for about 5-7 minutes, until the clams have opened up.
Stir the grilled shrimp into the curry, allowing them to heat through in the sauce.
Season the curry with salt and red pepper flakes to your liking. Then, squeeze in the lime juice, stir once more, and remove the pot from the heat.
Add some chopped cilantro
Eat it up.