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Steamed Kauai Clams With Lemongrass And Green Curry Sauce

Steamed Kauai Clams With Lemongrass And Green Curry Sauce is built on Dry White Wine, Garlic, Lemongrass Cut Into Small, Clam Juice, and Clams In Their Shells. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 tbsp
• 1 stalk
• 1 cup
• 4
• 2 cup
• 1 1/2 tsp
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   In a large pan, combine the wine, garlic, lemongrass,clam juice and clams.

2. 2

   Bring to a boil, reduce the heat and steam until the clams are open.

3. 3

   Using a slotted spoon, remove the clams from the broth and set aside.

4. 4

   Over high heat, reduce the liquid by one third.

5. 5

   Then add the coconut milk and curry paste and mix well, cooking slowly for two to three minutes.

6. 6

   Add the basil and chili pepper, stir and remove from heat.

7. 7

   To serve, place a dozen opened clams in a deep dish or soup plate for each person, then ladle the sauce on top.

8. 8

   Origin: Newspaper, food section Shared by: Sharon Stevens