Steamed Clams with
Coconut Milk and Lemon Grass
Coconut Milk and Lemon Grass
1 stalk lemon grass
2 thick green onions
1 Tbsp minced ginger
1 small serrano chile, seeded and minced
Zest of 1 lime
1 1/4 cups dry white wine
1 cup bottled clam juice
2 3/4 pounds clams in shell, scrubbed
1/2 cup unsweetened coconut milk
2 Tbsp chopped fresh cilantro
1 Tbsp lime juice
Cooked white rice, for serving
Place a wide, shallow serving bowl in a warm oven to heat, then turn oven off.
Peel away the dry outer leaves of the lemon grass to reveal the softer, inner core. Slice crosswise into paper thing slices; measure 1 tablespoon. Thinly slice the whites of the onions. Chop a little of the green portion for garnish and set aside.
In a 5 to 6 quart pot, combine lemon grass, green onion, ginger, chile, line zest, wine and clam juice. Bring to a boil, reduce heat; simmer 5 minutes.
Bring broth back to a boil. Add clams, cover and steam 3 minutes. With a slotted spoon, remove the opened clams to the warm bowl in the oven. Steam remaining clams another minute or so until they open; transfer to the warm bowl. Discard any unopened clams.
Strain broth into a smaller saucepan, being careful to leave any sand in the bottom of the first pan. Bring broth to a boil; cook 2 minutes. Remove from heat and stir in coconut milk, cilantro and lime juice.
Pour over the clams; serve with plain white rice.
Makes four servings