GOAN CLAMS WITH RICE NOODLES

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.