March 27, 2013
Thai Chili Clams & Mussels
from Chef Ronald Charles Coneybeer
To create a broth, sautee 1 tablespoon of minced garlic in vegetable oil and add 2 cups of water, a 1/2 cup of MINOR’S Chili Garlic RTU sauce, 1 tablespoon of fresh lime juice, 1 1/2 tablespoons of fish sauce, 1 cup of unsweetened coconut milk, and 1 stalk of lemon grass cut into three inch pieces. Simmer mixture for 10-15 minutes to extract all flavors. In a wok, combine the broth with 1 dozen clams (little necks, cleaned and scrubbed) and 1 dozen mussels (cleaned and scrubbed). Simmer for 8-10 minutes until the clams and mussels open up. Once completed, garnish with a sprig of cilantro and serve.