Kai Soup

• 2 lbs river kai clams or 2 lbs fresh clams
• 6 cups water
• 4 tablespoons butter
• 1 medium onion, finely diced
• 1 garlic clove, minced
• 1/4 cup flour
• 1 cup coconut milk
• salt and pepper
• lemon juice
• green onion, chopped for garnish

1. Clean clams and rinse.
2. Place clams in a pot with the water.
3. Simmer until clams open.
4. Remove from heat.
5. Strain the clam stock and set aside.
6. In a separate pot, heat the butter, and add the diced onion and garlic.
7. Cook until the onion is translucent.
8. Stir in the flour, and cook for 1 minute.
9. Do not brown.
10. Slowly stir in the clam stock.
11. Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes.
12. Season with salt, pepper and lemon juice to taste.
13. Divide soup among bowls.
14. Just before serving, add clams, and garnish with the chopped green onion.

fresh clams, water, butter, onion, garlic, flour, coconut milk, salt, lemon juice, green onion

Taken from www.food.com/recipe/kai-soup-480457 (may not work)