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30 ml (1 fl oz) non-scented cooking oil
6 shallots, finely sliced
3 cloves garlic, finely sliced
30 g (1 oz) fresh ginger, finely sliced
1 stalk lemongrass, finely sliced
1 teaspoon coriander seeds, crushed
1 kaffir lime leaf
300 ml (10 fl oz) white wine
1 kg (2 lb 2 oz) fresh clams
1 litre (2 1/4 pints) water
1/2 cup coriander stalks
pinch salt
freshly ground white pepper
few drops lemon juice


Heat a heavy-based saucepan over a medium-high heat. Add the oil then the shallots, garlic, ginger,
lemongrass, coriander seeds and lime leaf. Sweat gently for 5 minutes until shallts are soft but not
coloured. Add the white wine and simmer until reduced by two-thirds.

Meanwhile, put the clams into a double layer of plastic bags and seal. Smash with a rolling pin until
thoroughly crushed, being careful not to let any juices escape. Add the smashed clams to the
saucepan and add the water. Bring to the boil, then lower the heat and simmer gently for 5

Remove the pan from the heat and add the coriander stalks, salt and pepper and lemon juice. Cover
the pan tightly with cling film and leave to stand for 15 minutes to infuse. Pass through a chinois or
fine sieve lined with muslin. Refrigerate and use within 2 days.