Got to Be NC
Recipe by: Lisa Prince

Thai Coconut Steamed Littleneck Clams

Chef Keith Rhodes, owner of Catch Restaurant in Wilmington, http://catchwilmington.com/ shared this delicious recipe with me. I have made it as an appetizer for friends and as a meal for family. It is always a hit! Serve with warm crusty French bread for dipping in the broth.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes
Meal Type: Appetizer
NC Ingredients: clams, shrimp, wine, herbs

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Ingredients

1
can coconut milk
1
cup dry NC white wine
2
Tbsp. olive oil
1
pound NC Littleneck Clams
1/2
cup minced shallots
1
½ Tbsp. minced garlic
1
Tbsp. julienned fresh ginger
1
pound NC deveined shrimp
2
Tbsp. lime juice
1/3
cup slivered fresh basil leaves, cilantro & mint
1/3
cup thinly sliced green onions

Directions

Pour the coconut milk, wine and olive oil into a large skillet or heavy bottom stock pot, add the clams, cover and steam the clams for about five minutes until they open.

Add in the shallots, garlic, ginger and simmer for a minute or so.

Add in the shrimp and simmer until the shrimp are cooked.

Add in the lime juice and herbs.

Pour into a large bowl for sharing, garnish with green onions and serve.

 
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Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.