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.



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