[ HAWAII'S KITCHEN ]
Clams simmer in fragrant broth
This dish was prepared by Mike Imada of Colony Steak and Seafood Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
Pacific Steamed Clams
3 tablespoons canola or vegetable oil
1/3 cup chopped lemongrass
14 ounces Manila clams
1 teaspoon chopped garlic
1 tablespoon chopped shallots
1/3 cup chopped cilantro
1-1/2 teaspoons sriracha chili sauce
6 tablespoons white wine
2 tablespoons lemon juice
3/4 cup clam juice
3 tablespoons butter
Wedge of lemon
Heat sauté pan. Add oil, lemongrass and clams. Sauté briefly. Add garlic, shallots, cilantro and chili sauce. Add wine and deglaze pan. Add clam juice, lemon juice and butter. Cover and simmer until clams open.
Serve in a soup bowl, garnished with lemon and cilantro.
Nutritional information unavailable.