
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
Directions
Learn how to make this recipe at Fresh From Florida®