Preparation

Wash the clams thoroughly and cook with water until they open. Strain the water and set it aside. Throw out the unclamped clams and remove them from the shells. Sauté the onion and garlic until golden.
Add the tomato and simmer for a few minutes. Add the clams, their water, coconut milk, salt and piri-piri. Bring to a boil over low heat and serve with white rice.

Ingredients

  • 1 kg of clams
  • l coconut
  • 4 sliced ​​tomatoes
  • 2 sliced ​​onions
  • 2 chopped garlic cloves
  • 3 tablespoons of oil
  • salt and piri-piri