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

Serves: 4 Save

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


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