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Title: Steamed Kauai Clams with Lemongrass and Green Curry Sauce
Categories: Thai Seafood
Yield: 6 Servings

1cDry white wine
2tbChopped garlic
1 Stalk lemongrass, cut into small pieces ( 1/3 cup)
1cClam juice
4 Dozen clams, in their shells
2cCoconut milk
1 1/2tsGreen curry paste
1/4cSliced basil leaves
1/2tsChopped fresh chili pepper

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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