Florida Sun Ray Venus Clams with Coconut Broth, Lime, and Ginger

Ingredients (10)

• 3 dozen Florida Sun Ray Venus clams
• 2 Florida oranges, peeled and segmented
• 1/2 cup Florida sweet peppers (any color), diced small
• 2 cans unsweetened coconut milk (10 ounces total)
• 1 tablespoon fresh ginger, peeled and chopped fine
• 1/2 cup fresh cilantro, chopped (reserved 1 tablespoon for garnish)
• 2 limes, juiced
• Olive oil, for cooking
• Chili oil (optional)
• Sea salt and fresh ground pepper, to taste