In this super-simple recipe, fresh clams are steamed in an aromatic broth of turmeric-infused coconut milk. We recommend serving this over rice with plenty of fresh cilantro and lime.

Ready in 1 hour Makes 4 servings 

• 2 tablespoons coconut oil 
• 2 shallots, chopped 
• 1 (3-inch) piece fresh ginger, finely chopped 
• 4 cloves of garlic, minced
• 3 tablespoons finely chopped lemongrass
• 1-2 Thai chilies, minced
• 3 tablespoons turmeric 
• 1 tablespoon cumin 
• 1 (13.5 oz) full fat coconut milk 
• filtered spring water
• 3 tablespoons cane sugar
• Salt and pepper
• 3 pounds fresh clams 

FOR SERVING

• Steamed rice
• Chopped cilantro 
• Sliced limes 

STEP 1 Heat the coconut oil in a large heavy-bottomed soup pot or dutch oven with a lid. Add the shallots and sweat over medium-low heat until slightly softer. Add the ginger, garlic, lemongrass and chiles, and continue to sweat until everything is soft and aromatic. This should take 5-7 minutes. 

STEP 2 Add the turmeric and cumin and stir to coat everything. Add the coconut milk and fill the can with that much filtered spring water. Add the water to the pot. Add the sugar. Bring just to a boil and reduce to a simmer. Season with salt and pepper. Cook liquid over low heat for 20-45 minutes or until the flavor is well-formed and delicious. Adjust seasoning to taste; adding more sugar, salt or acid as needed.