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Steamed Kauai Clams with Lemongrass and Green Curry Sauce

 

11

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

1 cup white wine
dry
*
2 tablespoons garlic
chopped
1 Stalk lemongrass
small pieces
*
1 cup clam juice
*
48 each clams
in their shells
*
2 cups coconut milk
1 ½ teaspoons green curry paste
*
¼ cup basil
sliced
*
½ teaspoon hot chili peppers
fresh, chopped
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 22895% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 5%
Calcium 3% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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