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Ingredients:
2 Tablespoons Olive oil
1 medium onion, chopped
2 ribs celery, chopped
1 cup chopped red bell pepper
1 cup chopped poblano pepper
1/2 cup cilantro, roughly chopped
1 stalk lemongrass, tender part only, thinly sliced
2 cups vegetable broth
1 cup coconut milk, or the water of one coconut plus 1/2 cup coconut milk
1 cup dry white wine
2 dozen little neck clams, scrubbed
Salt
Method:
Heat the olive oil in a skillet over medium high heat. Saute the onion, celery, red bell
pepper, and poblano pepper until soft, about 3 to 5 minutes.
Add 1/4 cup cilantro, the lemongrass, vegetable broth, coconut milk and wine. Simmer for 5 minutes. Bring to a boil and add the clams. Add salt and the remaining 1/4 cup cilantro. Cover and steam until clams open, about 5 minutes.
To serve:
Transfer clams to serving bowl. Pour broth over clams. Serve immediately.
Yield: 4 servings
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Exotic Edibles episode of Emeril Green.
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