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Manila Clams with Sausage in Rich Broth

Demonstrated by: Chef Chip Hawkins from the Renaissance Ilikai Waikiki Hotel.
Brunch with a Twist on March 16, 2003.

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Ingredients:

Manila Clams with Sausage in Rich Broth

  • 1 red onion, thinly sliced
  • 2 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 1/4 teaspoon red curry paste
  • 1/3 cup chopped lemon grass (white part only)
  • 1 1/2 teaspoon ground coriander
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoons lime juice
  • 1/4 teaspoon fish sauce
  • 1 teaspoon Vietnamese chili paste
  • 8 oz andouille sausage, thinly sliced
  • 2 cups fish stock or clam juice
  • 1 cup coconut milk
  • 2 kaffir lime leaves
  • 1/4 cup chopped Chinese parsley
  • 2 1/4 lb manila clams, washed and scrubbed
  • 1 loaf crusty bread

Directions:

  1. In a large saucepot, sauté red onion in sesame oil for 5 minutes.
  2. Add garlic, ginger, and red curry paste and cook a few more minutes.
  3. Add lemon grass, coriander, vinegar, soy sauce, lime juice, fish sauce, chili paste, sausage, fish stock, coconut milk, lime leaves and half of the Chinese parsley.
  4. Simmer for 5 minutes; remove lime leaves.
  5. Add clams; cook for 5 minutes or until clams open.
  6. Garnish with the remaining Chinese parsley; serve with crusty bread.

Makes 6 servings.

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