Recipe

Clam, Potato, And Bacon Potpie Recipe


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Ingredients
  • 1 ts Turmeric into a fine powder.
  • 5 Cm peeled & roughly sliced fresh root ginger
  • 6 Roughly sliced cloves garlic
  • 2 ts Coriander seeds
  • 1 tb Tamarind water
  • 4 Heaped spoonfuls coconut masala paste
  • 4 tb Groundnut or sunflower oil
  • 2 tb Red wine vinegar.
  • 3 tb Coconut cream
  • A good handful of sliced coriander
  • 1 ts Cloves
  • 100 g Red finger chillies; stalks removed and roughly sliced
  • 1 ts Salt
  • 1 3/4 kg Mixed carpet shell clams; cockles & mussels
  • 1 ts Cumin seeds
  • 1 ts Light muscovado sugar
  • COCONUT MASALA PASTE - GRIND INTO A FINE POWDER
  • 2 ts Black peppercorns
  • 1 Roughly sliced small red onion

Directions
  • Step #1 1 Wash the clams, cockles & mussels in cold water & discard any that won't shut when lightly tapped on the work surface.
  • Step #2 Scrape any barnacles of the mussels & pull out the beards.
  • Step #3 2 Heat the oil in a large pan, add the coconut masala paste & fry for 1-2 mins until separating from the oil & smelling aromatic.
  • Step #4 Add the clams, cockles & mussels, cover & cook for 3-4 mins until opened.
  • Step #5 Uncover, stir in the the coriander & serve in four warmed soup plates.
  • Step #6 3 Transfer Masala paste & other ingredients to a food processor/blender and mix to a smooth paste.
  • Step #7 --.
  • Enjoy the Clam, Potato, And Bacon Potpie recipe

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