Steamed Kauai Clams With Lemongrass And Green

Course : Clams
Serves: 6
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1 cup dry white wine
2 tablespoons garlic chopped
1 stalk lemongrass -- cut into
1 cup clam juice
4 dozen clams -- in their shells
2 cups coconut milk
1 1/2 teaspoons green curry paste
1/4 cup sliced basil leaves
1/2 teaspoon chopped fresh chili pepper

Preparation / Directions:

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.

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