Steamed Clams with Coconut Milk Garlic and Lemon Grass
Ingredients
| 3 dozen little neck clams, scrubbed | ||
| 1 can of coconut milk | ||
| 1/2 cup dry sherry | ||
| 4 cloves garlic, minced | ||
| 1/2 cup chopped scallions | ||
| 2 stalks of lemon grass, white parts only, chopped | ||
| 2 tsp fresh ginger, minced | ||
| kosher salt and fresh cracked black pepper to taste |
Directions:
- Add coconut milk and sherry to a large stock pot or sauce pan.
- Add the garlic, lemon grass and ginger and bring almost to a boil
- Add the clams and cover. Cook using medium heat until the clams open. About 4 minutes.
- Add the scallions and season with salt and pepper.
- Serve in bowls along with crusty bread and the broth.
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