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. Bon Appetit June 1995 Per serving: 360 Calories (kcal); 15g Total Fat; (35% calories from fat); 4g Protein; 56g Carbohydrate; 0mg Cholesterol; 1324mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1170g)|
|Recipe Makes: 1|
|Calories from Fat: 560 (65%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 44.4g||222 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 49.6mg||15 %|
|Sodium 681.9mg||24 %|
|Potassium 2547.4mg||67 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 46.6g|
|Protein 36.2g||52 %|
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Calories per serving: 859
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