[ HAWAII'S KITCHEN ]

Clams simmer
in fragrant sauce

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This dish was prepared by Fred DeAngelo of Tiki's Grill & Bar on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Saffron Coconut Clams

2 teaspoons vegetable oil
2 pounds fresh clams
1 teaspoon minced garlic
1 teaspoon green curry paste
Pinch crushed chiles
1/4 cup fish stock (may substitute clam juice)
1/4 cup white wine
1/4 cup coconut milk
2 teaspoons julienned sweet basil
2 teaspoons diced red bell pepper
>> Lemongrass Saffron Cream:
1 teaspoon olive oil
1 tablespoon minced shallots
1/2 tablespoon finely grated fresh lemongrass
1 tablespoon finely grated ginger
1/2 cup fish stock (may substitute clam juice)
1 teaspoon saffron threads
1 teaspoon turmeric
1-1/2 cup heavy cream
Pinch salt and pepper

To make sauce: Heat oil over medium heat in a saucepan, sear shallots, lemongrass and ginger. DO NOT BURN.

Add fish stock, saffron, turmeric and cream. Bring to a boil, then reduce heat and simmer about 5 minutes.

Using an immersion blender, mix sauce; continue to simmer until mixture is reduced to about a cup. Set aside.

To prepare clams: In a heated sauté pan, add oil, clams, garlic, curry paste and crushed chiles. Toss over medium-high heat.

Deglaze pan with fish stock, wine and coconut milk. Add saffron sauce and bring to a simmer. Cover until clams open. Add basil and diced red bell pepper; toss.

Nutritional information unavailable.

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