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1 cup White Wine, Dry
2 tablespoon Garlic, Chopped
1/3 cup Lemongrass, Cut Into Small Pieces
48 Clams
2 cup Coconut Milk
1½ teaspoon Curry Paste, Green
4 tablespoon Basil, Shredded
½ teaspoon Chili Pepper, Fresh Chopped
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 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.
2 tablespoon Garlic, Chopped
1/3 cup Lemongrass, Cut Into Small Pieces
48 Clams
2 cup Coconut Milk
1½ teaspoon Curry Paste, Green
4 tablespoon Basil, Shredded
½ teaspoon Chili Pepper, Fresh Chopped
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 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.
