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Steamed Kauai Clams With Lemongrass And Green

Serves: 6 people

Recipe Ingredients

1 cup 237mlDry white wine
2 tablespoons 30mlChopped garlic
1   Lemongrass - cut into
1   ( 1/3 cup)
1 cup 237mlClam juice
4   Clams - in their shells
2 cups 474mlCoconut milk
1 1/2 teaspoons 7.5mlGreen curry paste
1/4 cup 10g / 0.4ozSliced basil leaves
1/2 teaspoon 2.5mlChopped fresh chili pepper

Recipe 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.

Christopher Kimball


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