Instructions: Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat.

Add chopped shallots and saute until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeno and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper.

Transfer clams and sauce to bowl; sprinkle with green onions and serve.

Serves 4.

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