HECO

Manila clams, sausage
give brunch a twist

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"The Electric Kitchen" airing in the second half of March features Chip Hawkins of the Renaissance Ilikai Waikiki with "Brunch with a Twist."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at Hawaiian Electric Co.'s Web site: www.heco.com.

Manila Clams with Sausage in Rich Broth

1 red onion, thinly sliced
2 tablespoons sesame oil
1 tablespoon EACH minced garlic and ginger
1/4 teaspoon red curry paste
1/3 cup chopped lemongrass (white part only)
1 1/2 teaspoons ground coriander
2 tablespoons rice vinegar
1 tablespoon soy sauce
3 tablespoons lime juice
1/4 teaspoon fish sauce
1 teaspoon Vietnamese chile paste
8 ounce andouille sausage, thinly sliced
2 cups fish stock or clam juice
1 cup coconut milk
2 kaffir lime leaves
1/4 cup chopped cilantro
2 1/4 pound manila clams, washed and scrubbed

In a large pot, sauté onion in sesame oil 5 minutes. Add garlic, ginger and red curry paste and cook a few more minutes. Add lemongrass, coriander, vinegar, soy sauce, lime juice, fish sauce, chile paste, sausage, fish stock, coconut milk, lime leaves and half of the cilantro. Simmer 5 minutes; remove lime leaves. Add clams; cook 5 minutes or until clams open.

Garnish with remaining cilantro; serve with crusty bread. Serves 6.

Nutritional information unavailable.

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