Clam Curry and Rice
Ingredients:
- 2 1 lb. bags of Sea Watch IQF Chopped Surf Clams
- 6 cups long grain and wild rice, cooked
- 3 red onions, diced
- 2 cups canned peas, drained
- 2 cups carrots, julienned
- 1 ½ cups heavy cream
- 2 tbsp. olive oil
- 3 tbsp. curry powder
- 2 tbsp. mustard powder
- 1 tsp. salt
- 1 tsp. cilantro
- Radish for garnish
Preparation:
- In large pan, heat oil over medium high heat.
- Add carrots and sauté for 3 minutes.
- Add onions and continue to sauté until onions become translucent.
- Add clams, curry, mustard, cilantro and salt.
- Cook until clams start to become firm and tender.
- Add peas and cream.
- Simmer to thicken mixture.
- Serve over rice.
- Garnish with radish flowers.
Yield: 12 servings
