*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dry white wine
    2       tb           Chopped garlic
    1                    Stalk lemongrass, cut into
                         -small pieces ( 1/3 cup)
    1       c            Clam juice
    4                    Dozen clams, in their shells
    2       c            Coconut milk
    1 1/2   ts           Green curry paste
      1/4   c            Sliced basil leaves
      1/2   ts           Chopped fresh chili pepper
   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.
   Origin: Newspaper, food section Shared by: Sharon Stevens
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