Our Korma Curry forms a delicious base for seafood. It is an excellent recipe to serve with a toasted baguette and butter. We prefer to do this recipe on a cold winter day or early spring. It is light, tangy, and not spicy at all. Enjoy!
2 lbs clams, rinsed
2 Tablespoons coconut/olive oil
2 shallots, minced
1 bottle of Rupen's Korma Curry Sauce
1/4 cup parsley, chopped
In a wide bottom pan over medium heat, add oil.
Add shallots and saute for 3 minutes.
Add the entire contents of Rupen's Korma sauce, stir.
Add clams, Mix. Cover and low on medium-low heat for 7-8 minutes.
Squeeze lemon juice and sprinkle parsley. Serve.