Curry Clams


700 gm (1 1/2 lb). Manila or Littleneck clams
2 tablespoons cooking oil
1 1/4 tablespoons  curry powder blend. I have included the recipe for Alton Browns curry Blend as it does not contain very much heat in the mix and this allows for the addition of the hot sauce. 
1 tablespoon *Lingham’s hot sauce (or another brand of chilli sauce if not available).
1 teaspoon oyster sauce 
A few sheets of banana leaf (rinsed and wiped dry ). 

Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.
Heat up the pan on medium heat and add a little cooking oil to coat the surface. Lay the banana leaves on top of the pan. Add the remaining cooking oil onto the banana leaves, add clams into the pan and start stirring. As soon as the clams start to open, add curry powder, hot sauce, oyster sauce and stir well with the clams. Cover the pan with its lid and cook for a few minutes or until all clams are open. Remove any unopened clams as a precaution.
Dish out and serve immediately.

Alton Brown's Curry Blend


2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne


Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.