Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 by: Sharon Stevens

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