Steamed Kauai Clams With Lemon grass And Green Curry Sauce

Recipe Ingredients

1 cup	237ml	Dry white wine
2 tablespoons	30ml	Chopped garlic
1		Lemon grass - slivered
1 cup	237ml	Clam juice
4		Clams - in their shells
2 cups	474ml	Coconut milk
1 1/2 teaspoons	7.5ml	Green curry paste
1/4 cup	10g / 0.4oz	Sliced basil leaves
1/2 teaspoon	2.5ml	Chopped fresh chili pepper

Recipe Instructions

In a large pan, combine the wine, garlic, lemon grass, 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.

Source:
"Delicious Decisions" by The Junior League of San Diego, CA.

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