This recipe works just as well with mussels instead of clams.
¼ cup vegetable oil
2 large onions, finely chopped
2 cm piece ginger, finely chopped or grated
4 cloves garlic, finely chopped
½ teaspoon ground turmeric
2 teaspoons coriander seeds, roasted and crushed
1 small fresh red chilli, seeded and finely sliced
1 kg clams, in the shell, cleaned
200 ml dry white wine
juice of 1 lime
2 tablespoons fresh coriander leaves
Heat a wok, then add oil. Stir-fry onion, ginger and garlic until onion is soft and garlic is golden. Add turmeric, coriander seeds and chilli and stir-fry for another minute or so. Add clams and wine, then cover and increase heat to maximum. When there is a gush of steam, remove from heat and sprinkle with lime juice. Serve immediately in hot bowls, scattered with coriander leaves.