Ingredients
- 2 teaspoons ginger, minced
- 2 teaspoon garlic, minced
- 2 tablespoons olive oil
- 14 razor clams
- 2 tablespoons cilantro, chopped
- 4 tablespoon scallions
- 8 Kafir lime leaves
- 10 Thai Basil leaves
- 4 tablespoons fermented black beans
- 4 tablespoons Sherry vinegar
- 8 ounces chicken stock
- 2 tablespoons holy basil paste (recipe follows)
- 6 tablespoons tomato concasse
- Juice of 1/2 lemon, plus wedges for garnish
- 3 tablespoons butter
- Salt and pepper
Directions
Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
HOLY BASIL PASTE:
- 2 cups hoisin sauce
- 1/2 cup red curry paste
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 cup basil leaves
- 1 cup fermented black beans
- 1 cup cilantro
- 1/4 cup lemon juice
Combine ingredients in a blender and puree.
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