Steamed Kauai Clams with Lemongrass and Green Curry Sauce
- 1 cup white wine dry
- 2 tablespoons garlic chopped
- 1 Stalk lemongrass small pieces
- 1 cup clam juice
- 48 each clams in their shells
- 2 cups coconut milk
- 1 1/2 teaspoons green curry paste
- 1/4 cup basil sliced
- 1/2 teaspoon hot chili peppers fresh, chopped
- 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.
white wine, garlic, clam juice, coconut milk, green curry, basil, hot chili peppers
Taken from recipeland.com/recipe/v/steamed-kauai-clams-lemongrass--37109 (may not work)