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Rica rica clams
Serves 4 Starters and mains
Ingredients
- 1kg clams, cleaned
- 2tbsp oil
- 3 tomatoes, chopped
- 4 lime leaves
- bunch spring onions, chopped lime juice, to taste
For the bumbu spice paste
- 4 large red chillies, mostly seeded, roughly chopped
- 4 small red Asian shallots, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- thumb ginger, peeled and roughly chopped
- juice 1 lime
- 1⁄2tsp salt
Method
Soak the clams in salted water for 20 minutes to remove any grit.
Meanwhile, make the bumbu spice paste. Put all the aromatics in a food processor or high-speed blender with the lime juice and salt. Whizz to make a rough paste.
Heat the oil in a lidded pan and scrape in the bumbu. Fry, stirring often, until the bumbu is fragrant and has lost its harsh raw edge. Toss through the tomatoes, lime leaves and spring onions and cook for a couple of minutes more. Add the clams, clamp on the lid and cook, shaking the pan occasionally. After 2-3 minutes the clams should have opened; discard any that have not. Taste the sauce, adding salt and lime juice according to taste.
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