| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Thai |
Thai, Seafood |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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