Monday, March 5, 2012

Spicy Curried Clams with Chickpeas

This is clearly a French thought on how to Indianize a recipe.

The CC expounded long ago and on length on the role of curry powder in the global 19th century economy so there's no point in repeating that.

The recipe is awesome. And quick. And nutritious. And weekday compatible.

So just grab a baguette, pour a glass of steely dry white wine, agree to not quibble about the origins and just enjoy it, alright?


18 clams
1 small red onion (chopped fine)
1/2" ginger (julliened)
1 green chilly (crushed)
1 clove garlic (crushed)
2 tbsp curry powder
1 cup white wine

1 cup chickpeas (cooked)

sea salt
black pepper

1/2 cup cilantro leaves
1 lime (juiced)


The recipe is fairly obvious.

Cook the chickpeas. The CC promises not to scoff if you use canned. However, it's best to cook them ahead of time.

Fry some olive oil at medium heat, and toss in the onions, ginger, garlic and green chilly paste. Fry languidly for 6-8 minutes Toss in the clams. When coated, toss in the white wine, black pepper, and the curry powder. Bring to a boil. Cover and simmer.

As the clams open, remove them and place them in the serving bowls.

Add the chickpeas, and reduce until it's a wet mixture but not too dry. Add some water if its too dry. Serve over the clams. Add lime juice, and sprinkle with cilantro. Serve with crusty bread.

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