Clams With Coconut Milk

1. 1

   In a wok, heat a drizzle of olive oil, add the clams and saute. Add some beer, and continue cooking until it evaporates.

2. 2

   Heat a little olive oil in another pan, add shallots and garlic cloves, saute until they are translucent. Add the coconut milk, and pour the mixture in the blender until it becomes a silky cream. Season with salt, pepper, and Chinese spices.

3. 3

   Cover the clams with the sauce, cook on low heat for 5 minutes.

4. 4

   Remove from heat, and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.