1 1/2 teaspoons whole coriander seeds, toasted and crushed, or 1 teaspoon ground coriander
2 red jalapeño chiles, seeded and diced
2 garlic cloves, minced
1/4 cup lime zest
1/3 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup sliced green onions
24 clams in shells, scrubbed
1 1/4 cups water, divided
1 baguette, sliced
1 lime, sliced
Garnishes: chopped fresh cilantro, green onions
How to Make It
Combine butter and next 8 ingredients in a large bowl; chill until ready to use.
Combine clams and 3/4 cup water in a large nonstick skillet over medium-high heat. Bring to a boil, cover, and simmer 5 minutes or until clams open. Discard clams that remain closed. Drain; return clams to pan. Add butter mixture and remaining 1/2 cup water to pan. Cook over medium-high heat 2 minutes or until butter melts.
Grill bread and lime slices 1 to 2 minutes on each side. Arrange bread on platter, top with clams and butter sauce, and serve with grilled lime slices. Garnish, if desired. Serve immediately.