Recipe for Clam, Cockle and Mussel Masala 
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Yield:
4 servings
Ingredients:
Amount Ingredient
3/4 kg Mixed carpet shell clams, cockles and mussels
4 x Heaped spoonfuls coconut masala paste
4 tbl Groundnut or sunflower oil
A good handful of chopped coriander
*COCONUT MASALA PASTE - GRIND INTO A FINE POWDER***
1 tsp Cumin seeds
2 tsp Coriander seeds
2 tsp Black peppercorns
1 tsp Cloves
1 tsp Turmeric into a fine powder.
100 gm Red finger chillies, stalks removed and roughly chopped
1 x Roughly chopped small red onion
1 tsp Salt
6 x Roughly chopped cloves garlic
1 tsp Light muscovado sugar
1 tbl Tamarind water
5 x Cm peeled and roughly chopped fresh root ginger
3 tbl Coconut cream
Instructions:
Instructions: 1 Wash the clams, cockles and mussels in cold water and discard any that wont shut when lightly tapped on the work surface. Scrape any barnacles of the mussels and pull out the beards.

2 Heat the oil in a large pan, add the coconut masala paste and fry for 1-2 minutes until separating from the oil and smelling aromatic.

Add the clams, cockles and mussels, cover and cook for 3-4 minutes until opened. Uncover, stir in the coriander and serve in four warmed soup plates.

3 Transfer Masala paste and other ingredients to a food processor and blend to a smooth paste.

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