GOAN CLAMS WITH RICE NOODLES

Serves 4

1 container Maya Kaimal Goan Coconut
2 lbs small clams, such as Manila or cockles, scrubbed clean
4 cups cooked wide rice noodles
1 scallion, chopped (optional)
¼ cup cilantro leaves (optional)
Combine Maya Kaimal Goan Coconut and the clams in a large covered pot or Dutch oven and place over medium-high heat. Stir until the clams are coated in sauce, then cover. Cook until the clams have opened, about 10 minutes. Discard any unopened clams.
Reheat the noodles in boiling water if necessary. Drain and divide between 4 shallow bowls. Spoon the clams and sauce equally over the four bowls of noodles.
Garnish with the scallions and cilantro if you like.