Ingredients
10
lbss of clams in their shells
2
tomatos (peeled and chopped)
4
stalks scallion (chopped)
2
yellow onions (peeled and chopped)
4
cloves of garlic (chopped)
2
creole peppers (chopped)
2
tbsp oil infused with annato
Directions
2.
Peel and grate the plantains, set aside.
3.
Peel and slice the potatoes.
4.
Make the refrito (instructions follow)
5.
In a mortar combine all the refrito ingredients.
6.
Heat the oil and sautee your refrito ingedients for about 10 minutes (set aside).
7.
Bring 4 cups of water to a boil.
8.
Add the clams and let them boil for 10 minutes.
9.
Stir them and take them out of the boiling water, set aside.
10.
Strain the broth with the cheesecloth to remove any sand, etc...
11.
Remove the shells from the clams but leave a few attached to the lower part of the shell.
12.
Add the clam broth to the rest of the water.
13.
Add the refrito, potatoes and plantain.
14.
Cook on high heat for 25 minutes.
15.
Add the clams, salt and pepper to taste.
16.
Stir and slowly add the coconut milk.
17.
Lower the heat, cover and let it cook for 10 minutes.
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