Clams in Curry Leaf Tomato Broth

The bright red color of this broth comes from the tomato and the Aleppo pepper flakes, and its tropical aroma comes from the coconut oil and curry leaves. The broth in this recipe works well with clams as well as mussels. Serve with bread.

Serves 2

2 tablespoons coconut oil

12 to 15 fresh curry leaves

½ teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground black pepper

½ teaspoon Aleppo pepper flakes

3 garlic cloves, minced

2 tablespoons tomato paste

Juice of half a lemon

2 pounds clams, scrubbed and cleaned

Fine sea salt to taste

2 tablespoons chopped cilantro or flat-leaf parsley

Instructions: Heat a deep medium saucepan over medium-high heat. When the pan is hot, add the coconut oil. Once the oil is hot, carefully add the curry leaves and cook until the leaves turn crisp, for 30 to 45 seconds. Transfer the curry leaves to a plate, leaving the oil behind.

Add the turmeric, cumin, black pepper and Aleppo pepper to the pan and cook for 30 seconds, until the spices just start to release their aroma. Then add the garlic and saute for an additional 30 seconds, stirring constantly. Add the tomato paste and saute until the tomato paste starts to brown, for 2 minutes. Stir in 2 cups of water and the lemon juice. Add the clams and cook, stirring occasionally until the clams open up, for 5 to 6 minutes. Discard any clams that remain shut. Season with salt and garnish with the cilantro and reserved fried curry leaves. Serve hot.

Note: Fresh curry leaves can be obtained at Indian and Asian grocery stores in the Bay Area. I don’t recommend using dried leaves, but if you do, use as much as double the amount depending on the strength of their aroma.