Steamed Kauai Clams with Lemongrass and Green Curry Sauce

1. 1

   In a large pan, combine the wine, garlic, lemongrass, clam juice and clams.

2. 2

   Bring to a boil, reduce the heat and steam until the clams are open.

3. 3

   Using a slotted spoon, remove the clams from the broth and set aside.

4. 4

   Over high heat, reduce the liquid by one third.

5. 5

   Then add the coconut milk and curry paste and mix well, cooking slowly for two to three minutes.

6. 6

   Add the basil and chili pepper, stir and remove from heat.

7. 7

   To serve, place a dozen opened clams in a deep dish or soup plate for each person, then ladle the sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.