Steamed kauai clams with lemongrass & green
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Steamed kauai clams with lemongrass & green
  Clams    Thai    Seafood    Greens  
Last updated 6/12/2012 1:24:51 AM. Recipe ID 58564. Report a problem with this recipe.
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      Title: Steamed kauai clams with lemongrass & green
 Categories: Thai, Seafood
      Yield: 6 Servings
 
      1 c  Dry white wine
      2 tb Chopped garlic
      1    Stalk lemongrass, cut into
           -small pieces ( 1/3 cup)
      1 c  Clam juice
      4    Dozen clams, in their shells
      2 c  Coconut milk
  1 1/2 ts Green curry paste
    1/4 c  Sliced basil leaves
    1/2 ts Chopped fresh chili pepper
 
  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.
  
  Origin: Newspaper, food section Shared 




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Recipe ID 58564 (Apr 03, 2005)

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