Ingredient:
4 tbsp olive oil
6 ripe firm tomatoes, diced
4 garlic cloves, crushed
1 tbsp mild chilli powder
About 4 dozen baby clams, clened
600 ml (1 pint) fish stock or 300 ml (1/2 pint) each dry white wine and fish stock 
Juice of ½ lime
Lime wedges, to serve

Coriander dressing:
12 coriander sprigs
2 tbsp olive oil
1 large garlic clove, roughly chopped
1 mild fresh green chilli, halved, desseded, and roughly chopped
Salt and black pepper.

Method:
Make the coriander dressing: strip the coriander leaves from the stalks. Puree the coriander leaves, olives oil, garlic, and green chilli in a food processor or blender until smooth. Season with salt and pepper, and set aside.

Heat the oil in a large saucepan, add the tomatoes, grlic, and chilli powder, and cook gently, stirring occasionally, for 8 minutes or until slightly thickened. 

Add the clams and stir for about 1 minutes then pour in the stock. Cover the pan tightly. And cook the clams over a medium heat, shaking the pan frequently, for about 5-8 minutes until the clams open. Discard any that have not opened; do not try to force them open.

Using a slotted spoon, transfer the clams to a warmed bowl.

Pour the cooking juice into a small pan, and boil until reduced by about half. Add the lime juice, and season to taste, then pour the sauce over the clams.

Serve the clams a once, with lime wedges and the coriander dressing.