Steamed kauai clams with lemongrass & green curry sauce

6 Servings

Ingredients

Quantity Ingredient
1.00 cup Dry white wine
2.00 tablespoon Chopped garlic
1.00 Stalk lemongrass, cut into small pieces ( 1/3 cup)
1.00 cup Clam juice
4.00 Dozen clams, in their shells
2.00 cup Coconut milk
1½ teaspoon Green curry paste
¼ cup Sliced basil leaves
½ teaspoon Chopped fresh chili pepper

Directions

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

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