Clams Johnson Southeast Asian Style |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A different way of preparing clams from steaming. Serve with a loaf of your favorite crusty bread to sop up all of the juices! Use fresh ingredients Ingredients:
36 littleneck clams well scrubbed |
sauce |
1/2 cup of dry white wine |
4 tbs (1/2 stick of butter |
1 tbs trimmed and chopped lemongrass |
1 tbs chopped shallot |
1 tbs minced ginger |
1 small chili, seeded, minced |
dash of crushed red pepper |
dash of cayenne pepper |
dash of spanish smoked paprika |
salt and pepper to taste |
garnish |
chopped cilantro leaves |
lime wedges |
Directions:
1. Soak clams in cold water for about an hour or so changing water 2 or three times. Discard clams that do not close when tapped on shell.
2. Start grill- core must be hot
3. In a pan large enough to hold the clams, combine all of the ingredients for the sauce and bring to a boil. Continue to simmer on low heat, covered. Salt and pepper to taste
4. Put clams on hottest part of the grill and close cover. The clams start to open after about 3 minutes on the grill.
5. When clams start to open, transfer the open clams to sauce pan and cover with sauce. Continue putting the clams into the sauce as they each start to open.
6. Spoon the clams onto a large deep serving platter or a large serving bowl. Pour the remaining sauce over the clams and garnish with a squeeze of a lime wedge and cilantro. Arrange lime wedges on platter.
7. Serve immediately with a loaf of artisan crusty bread and a good white wine or even beer.
8. Credit for this recipe should go to Mark Bittman who adopted it from a Boston area chef, Steve Johnson.
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