Serves 2-4

Time: 20 minutes

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Ingredients:

1 Tbsp olive oil

3 oz chorizo, sliced

2 medium shallots, sliced

1 jalapeno, sliced

1 inch piece of ginger, peeled and minced

1 inch piece of fresh turmeric, grated (or 2 tsp ground turmeric)

6 makrut lime leaves

6 oz lager beer

50 count littleneck clams (3-4 lbs), cleaned

3 oz coconut cream, unsweetened

2 Tbsp cilantro root

Cilantro leaves, for serving

Lime wedges, for serving

Cooked rice, for serving

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Instructions:

1. In a medium pot over medium heat, render chorizo in olive oil until slightly crispy. About 2 minutes.

2. Add in shallots, jalapeno, ginger, and turmeric. Cook until shallots are slightly softened. Toss in makrut lime leaves.

3. Add in beer and bring to boil. Add in clams and bring liquid back to a boil. Cover with lid. Steam until clams have opened up. About 5-7 minutes. Discard any that do not open.

4. Using a slotted spoon, transfer opened clams to serving bowl. Add in coconut cream to the clam cooking liquid and mix until combined. Bring liquid to boil and reduce slightly, about 5-7 minutes. Liquid should have some viscosity and not be too runny. Season with salt and pepper to your liking.

5. Pour liquid over clams and top with cilantro stems and cilantro leaves. Squeeze some lime over the top and enjoy with rice and a cold beer.

   NOTES:

6. I used Spanish chorizo, feel free to use Mexican chorizo or bacon would be good as well.

7. To clean clams, scrub them clean with cold water and let them sit in salty cold water for 15 minutes. Drain and rinse again.