Razor Clams with Fermented Black Beans and Holy Basil Paste

Recipe Ingredients

2 teaspoons	10ml	Minced ginger
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Olive oil
14		Razor clams
2 tablespoons	30ml	Chopped cilantro
4 tablespoons	60ml	Chopped scallions
8		Kafir lime leaves
10		Thai basil leaves
4 tablespoons	60ml	Fermented black beans
4 tablespoons	60ml	Sherry vinegar
8 oz	227g	Chicken stock
2 tablespoons	30ml	Holy Basil Paste - see * Note
6 tablespoons	90ml	Tomato concasse
		Juice of 1/2 lemon - plus
		Lemon wedges - for garnish
3 tablespoons	45ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Holy Basil Paste" recipe which is included in this collection.

Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add Holy Basil Paste, tomato concasse, lemon and butter.

Adjust seasoning. Garnish with lemon wedges.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9313) - from the TV FOOD - NETWORK

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