- 2-3 hours to wash/soak clams to remove sand
This recipe perfectly mixes Italian and Asian cuisine: the first part of the the recipe is a traditional Italian clams sauté, while the second part enhances the flavor with rich Asian ingredients. My husband and I have never cooked clams together and we have decided to experiment thanks to our seafood supplier (Four Star Seafood!). The jasmine rice is not part of the recipe but was a perfect substitute to bread (western-style) and noodles (chinese-style). The rice allows the rich broth to be absorbed and enjoyed to the fullest - a exquisite accompaniment.
- Clams (900g/2lbs for 2 people)
- 2 Cloves of Garlic
- Ginger (thumb size piece)
- Organic Coconut Milk (400g/14oz for 2 people)
- 1 and a half Limes
- Lime Zest
- Lemon grass (4-5 stems)
- Coriander (4-5 stems)
- Thai Basil (optional)
- Extra-virgin Olive Oil
- Chili (optional)
- Organic Brown Jasmine Rice (optional) or White Jasmin Rice
- Wash the clams and make sure there's no sand. To do this, if the clams are live, soak them in some very salty water for a few hours.
- Simmer 2 cloves of garlic with extra-virgin olive oil and chili (optional) in a wok. Once the garlic becomes golden add the clams.
- Cover with the lid until the clams starts opening.
- Finely chop the ginger and the lemon grass and add them to the wok.
- Add the coconut milk, the juice of 1 and half limes, and the coriander. Stir all together for 5 minutes. Adjust with salt.
- Add the lime zest and the thai basil, turn off the fire and let it rest for a couple minutes.
- You can serve it with brown jasmine rice or white jasmine rice (steamed or pan fried). The rice is perfect to absorb the broth.