MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Lemongrass Clams
Categories: Clams
Yield: 2 Servings

1 c Coconut milk
1 c Chicken stock
1 Lemongrass stalk; smashed
-until broken and cut into
-chunks
5 sl Galangal; thin
3 Kaffir lime leaves; roughly
-torn
2 Thai chilies; up to 3,
-finely chopped
1 md Shallot; thinly sliced
1 1/2 ts Palm sugar; finely chopped
-or granulated sugar
2 lb Live clams
2 tb Lime juice
Fish sauce or salt; as
-needed
1 c Roughly chopped cilantro
-and/or green onions

Clean the clams well in cold water, if the shells feels slimy, give
them a scrub. Discard any clams that are broken or are open and won't
close after you tap them.

Purging clams of their grits: If you buy farmed clams from the
supermarket, most of them will have been purged, but if you're buying
wild clams, ask the vendor if they have been purged. If not, place
the clams in salted water (3 tb sea salt to 2 L water) for about 1
hour without disturbing them. After this time, they should spit out
any sand inside them.

Add coconut milk, chicken stock, shallots lemongrass, galangal,
kaffir lime leaves, Thai chilies, and sugar to a large pot with a
lid. Cover and bring to a boil. Add clams, cover and cook for 2-3
minutes or until all clams are open. Remove from heat, add lime
juice, cilantro, and stir to mix. Taste the broth and adjust
seasoning with more fish sauce or salt if needed.

Transfer to a serving bowl. If any clams are still closed, you can try
steaming them again for another minute or so to see if they will open
(some clams seem to be late bloomers!). If they still don't open,
discard them.

Recipe FROM: <gemini://gmi.noulin.net/cooking/141.gmi>

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