(No Ratings Yet)
Loading...A beloved coastal specialty from southern Mozambique, this rich stew combines briny clams with toasted peanuts, coconut milk, and a gentle kick of pili-pili chili. It is traditionally ladled over a bowl of soft cornmeal porridge or simply mopped up with crusty bread.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 530 kcalCalories
- 30 gFat
- 12 gSaturated Fat
- 16 gCarbs
- 4 gFiber
- 6 gSugar
- 36 gProtein
- 680 mgSodium
- 780 mgPotassium
- 150 mgCalcium
- 22 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the clams
- 2 lbs (about 1 kg) fresh littleneck or manila clams, scrubbed
- Cold salted water for purging (optional, 1 tbsp salt per quart)
For the stew base
- 3 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
- 1–2 pili-pili or bird's-eye chilies, finely minced
- 1 tbsp mild yellow curry powder
- 1 tsp sweet paprika
For the peanut-coconut sauce
- 3/4 cup natural unsalted peanut butter, loosened with 1/4 cup warm water
- 1 can (14 oz) full-fat coconut milk
- 1 cup reserved clam juice or light seafood stock
- 1 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
For finishing
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro or flat-leaf parsley, chopped
- 1 lime, cut into wedges
Directions
- Purge the clams by soaking them in cold salted water for 30 minutes if they are not pre-cleaned; drain and rinse well, discarding any that are cracked or stay open when tapped.
- Heat the oil in a wide, heavy pot over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent, then stir in the garlic, bell pepper, chilies, curry powder, and paprika and cook another 2 minutes until fragrant.
- Add the grated tomatoes and simmer for 6–8 minutes, stirring often, until the mixture thickens and the oil begins to separate around the edges.
- Whisk the peanut butter with the warm water until smooth, then pour it into the pot along with the coconut milk and clam juice. Season with salt and pepper and bring the sauce to a gentle simmer; let it cook for 8–10 minutes so the flavors meld and the sauce coats the back of a spoon.
- Add the clams to the simmering sauce, cover the pot, and steam for 5–7 minutes, shaking the pot once or twice, until every clam has opened. Discard any that refuse to open.
- Taste and adjust salt, lime juice, and chili to your liking. Stir in half of the chopped peanuts and cilantro, then spoon the stew into deep bowls.
- Top each bowl with the remaining peanuts and herbs and serve immediately with lime wedges, soft white rice, or traditional cornmeal porridge.
- Cook's reminder: clams cook very quickly—pull the pot off the heat the moment they open to keep them tender and juicy.
- Leftover sauce (without the clams) keeps refrigerated for up to 3 days and tastes even better the next day; add freshly steamed clams when reheating.
Cook’s Notes
- Always use fresh, live clams and discard any that are broken or remain tightly shut after cooking—these are not safe to eat.
- Roasted peanuts blended into a coarse paste give a deeper, smokier flavor than commercial peanut butter; toast them in a dry pan first.
- Pili-pili is essential for the authentic taste, but a pinch of cayenne or a few drops of hot sauce works in a pinch.
- For a thicker stew, simmer the sauce uncovered a few extra minutes before adding the clams; for a soupier version, splash in extra clam juice or coconut milk.
- Serve with xima (a soft cornmeal porridge) for the most traditional Mozambican experience.
