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How to Make Steamed Clams a l'Indienne RecipeEast Indian Ingredients Infuse French Favorite: Steamed Shellfish
We're not after "Curry in a Hurry" here. Steamed Clams make a wonderful starter for a slow food meal. This recipe is a spicy alternative to clams a la mariniere.
One of the great things about steamed clams or mussels is that it slows down the meal. Not so much the cooking, because they are very quick to fix. But the process of eating takes longer. You are forced to pay close attention to what you're doing. And it's a little messy, so it's better suited to an informal meal. Bibs are optional, but save the silk shirt or blouse for another occasion. You pick up each clam and fork out the meat. You toss the empty shell into a bowl, lick your fingers and pick up a piece of bread to sop up some of the lovely clam liqueur in your bowl. How the cooking of East India came to be incorporated in French cuisine is uncertain. Nevertheless, there are a number of recipes in most French cookbooks called ",,,a l'Indienne" or "au kari." This recipe uses typical Indian ingredients -ginger, coriander and coconut- to make an intriguing alternative to the more usual a la mariniere method of steaming clams. Steamed Clams a l'IndienneYou Will Need:A Large Skillet with a Tight-Fitting Lid
Directions:
Serve with plenty of crusty French bread to sop up the liqueur. Yield: 4 starter portions or 2 as a main course Variation:Try this recipe with mussels instead of clams, or a mixture of the two. Tomatoes and garlic are also possible additions. Check this out for more easy fish and seafood recipes, including:
The copyright of the article How to Make Steamed Clams a l'Indienne Recipe in French Cuisine is owned by Larry Ervin. Permission to republish How to Make Steamed Clams a l'Indienne Recipe in print or online must be granted by the author in writing.
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