1/4 cup vegetable oil
2 tbsp. grated fresh ginger
1 cup onion, chopped
1/4 tsp. salt
1 tbsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. cayenne
2/3 cup low salt chicken stock
1/2 cup coconut milk
3 tbsp. fresh lemon juice
4 dozen clams, scrubbed (discard any gaping shellfish)
1/4 cup chopped fresh cilantro

In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and saute over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices about 1 minute. Add the stock, coconut milk, and lemon juice, and bring to a boil. Add the clams. Cover the pan until the shelfish open, about 5 to 8 minutes. Discard any clams that don’t open after cooking. Sprinkle with the cilantro and serve with rice or noodles.