3 dozen Florida Sun Ray Venus clams
2 Florida oranges, peeled and segmented
½ cup Florida sweet peppers (any color), diced small
2 cans unsweetened coconut milk (10 ounces total)
1 tablespoon fresh ginger, peeled and chopped fine
½ 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
Peel and segment the oranges, set aside. Preheat a large saute pan over medium heat, add 1 tablespoon of olive oil. Add the diced peppers and ginger to the pan, cook for about 2 minutes. Next add the coconut milk and bring to a boil, reduce heat slightly and simmer until slightly thick (about 5 minutes). Add the lime juice, sea salt, and pepper. Taste and adjust seasoning if needed. Add the clams to the coconut broth, cover and cook until they open up. Uncover and add the cilantro and toss to combine. Remove from the heat and serve in the pan or in bowls. Garnish with reserved cilantro and citrus segments. Add chili oil for spice, if desired.
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