Clam moqueca with coriander and lime salsa

This is an untraditional take on my favourite classic Brazilian dish moqueca, a coconut milk, dendê and seafood stew from Bahia, Brazil, usually prepared with fish or prawns and served with rice. This version with clams works incredibly well and is quick, easy and delicious. I like to serve this moqueca with homemade chips, but you can keep it traditional and serve it with rice and salad, if you prefer.

Ingredients Serves 2

Clams

1kg clams

50g unrefined sustainable red palm oil (or coconut oil)

1 red/yellow bell pepper, finely chopped (120g)

4 garlic cloves, finely chopped (not crushed!)

1 green chilli, finely chopped (deseeded if you like)

1 Scotch bonnet chilli, whole

150g sweet, ripe cherry tomatoes, halved

2 tsp tomato paste

1¼ tsp smoked paprika

1 x 400g tin full-fat coconut milk (at least 70% coconut extract)

5g coriander, roughly chopped

10g spring onions, finely chopped

2 limes, halved

Salsa

10g white onion, finely chopped

5g chives, finely chopped

5g coriander, finely chopped

3 tbsp olive oil

1/8th tsp fine sea salt

Chips

1kg roasting potatoes, skin on and cut into ¾ cm-thin chips

3 tbsp olive oil

1 tsp fine sea salt

Curried mayo

100g kewpie mayonnaise

½ tsp medium curry powder

½ tsp lime zest

Freshly ground black pepper

Method

If serving with chips, start by making these (see method below).

Add the clams to a large bowl and cover with cold water.

Add the palm oil (or coconut oil) to a large sauté pan and place on a medium heat. Once melted, add the bell pepper, garlic, both chillies and 1 tsp fine sea salt to the pan. Gently fry for 5 minutes, stirring often, until the peppers are beginning to soften and the garlic is fragrant. You don’t want the garlic to brown, so turn the heat down if necessary.

Add the tomatoes, tomato paste and paprika. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the clams to the pan in a single layer. Cover with a lid and turn the heat all the way down. Cook for 4-5 mins, or until all the shells have opened.

Mix together all the ingredients for the salsa.

Squeeze the Scotch bonnet into the sauce if you like heat or remove it if you prefer. Squeeze over plenty of lime juice.

Spoon over the salsa and serve.

For the chips, preheat the oven to 220 C fan.

Line the largest flat baking tray that will fit in your oven with parchment. Toss the chips with the oil and salt and spread them out as much as possible on the tray. Bake for 20 minutes, then lower the heat to 200C and use the parchment to help you gently toss the chips.

Bake for another 10-20 minutes. Toss the chips a couple of times during so they colour evenly and keep an eye on them throughout, taking them out when they’re at your ideal level of golden-brown and crisp. Sprinkle with flaked sea salt.

Stir all the ingredients for the curried mayo together and serve with the chips.