Thai Clambake

Serves 6-8


Canola oil
3 tablespoons garlic, chopped superfine
2 tablespoons ginger, chopped superfine
2 Kaffir lime leaves, chopped superfine
2 thai chilies, deseeded and chopped superfine (add more for more heat)
2 tablespoons lemongrass bulb, outer layers removed, inner core blanched, shocked and minced
½ cup smoked sausage
1 cup clam broth or seafood stock
2 cup sake
2 cups coconut milk, unsweetened
2 tablespoons hoison sauce or fish sauce
½ cup fresh cilantro leaves
½ cup fresh thai basil, chifonade
½ cup fresh mint leaves, chopped
¼ cup scallions, thinly sliced
1 pound littleneck clams, cleaned and trimmed
1 pound mussels, cleaned and trimmed


In a large heavy bottom soup pan heat the oil to medium and add the garlic, ginger, lime leaves, chilies and lemon grass and let it sweat for a few minutes. Add the smoked sausage and cook a few more minutes and drain off any excess fat. Add the clam broth, sake, hoisin and coconut milk, bring to a boil and them allow to simmer. Add the clams and mussels and cook until they open about 5 minutes total. Discard and shells that did not open. Toss on the scallions, cilantro, thai basil and mint and stir. Serve over rice.

*Recipe property of Laura Kimberly Merrick