Recipe courtesy of Anne Burrell
Episode: Pork Tenderloin
Total:
25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic.

Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened.

Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro.

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