Steamed kauai clams with lemongrass & green
Yield: 6 Servings
Ingredients:
- 1 c Dry white wine
- 2 tb Chopped garlic
- 1 Stalk lemongrass cut into -small pieces ( 1/3 cup)
- 1 c Clam juice
- 4 Dozen clams in their shells
- 2 c Coconut milk
- 1 1/2 ts Green curry paste
- 1/4 c Sliced basil leaves
- 1/2 ts Chopped fresh chili pepper
Instructions:
In a large pan combine the wine garlic lemongrass clam juice and clams. Bring to a boil reduce the heat and steam until the clams are open. Using a slotted spoon remove the clams from the broth and set aside. Over high heat reduce the liquid by one third. Then add the coconut milk and curry paste and mix well cooking slowly for two to three minutes. Add the basil and chili pepper stir and remove from heat. To serve place a dozen opened clams in a deep dish or soup plate for each person then ladle the sauce on top. Origin: Newspaper food section Shared by: Sharon Stevens
