Prepare the court bouillon with a glass of white wine, 1 onion and bouquet garni.
Put the clams to cook for 2 hours over low heat. (if you replace with scallops … a few minutes will suffice)
In a saucepan, sauté with olive oil, minced onion, clove garlic, salt and pepper.
Wet with a glass of white wine, incorporate curry, tomatoes cut in small dice, and cooked clams.
Add a glass of water and cook on low heat for ten minutes.
Arrange in small cassolettes and top with coconut milk.
Tip: You can serve this dish with bananas and mango chutney.
Enjoy your meal from
Ingredients
Directions
Prepare the court bouillon with a glass of white wine, 1 onion and bouquet garni.
Put the clams to cook for 2 hours over low heat. (if you replace with scallops … a few minutes will suffice)
In a saucepan, sauté with olive oil, minced onion, clove garlic, salt and pepper.
Wet with a glass of white wine, incorporate curry, tomatoes cut in small dice, and cooked clams.
Add a glass of water and cook on low heat for ten minutes.
Arrange in small cassolettes and top with coconut milk.
Tip: You can serve this dish with bananas and mango chutney.
Enjoy your meal from
English 
French 