ASIAN STYLE CLAM BAKE

Ingredients

• 3 cups sake
• 2 cups unsweetened coconut milk
• 1 cup finely chopped lob chong (Chinese smoked sausage), or other smoked sausage
• 3 tablespoons julienned fresh gingerroot
• 2 tablespoons minced garlic
• 2 stalks lemon grass, tough outer leaves discarded, and cut into 1-inch pieces
• 2 teaspoons sriracha (Thai chili sauce), or Tabasco sauce
• 10 kaffir lime leaves, julienned, or the zest of 1 lime, chopped
• 4 Thai chilies, crushed, or 1 Serrano chili, chopped
• 2 pounds cherry stone clams, rinsed well
• 1/2 cup chiffonade Thai basil

Instructions

In a Chinese-style hot pot, combine the sake, coconut milk, sausage, ginger, garlic, lemon grass, sriracha, lime leaves, and chilies, and bring to a boil. Reduce the heat to medium-low heat, and simmer for 5 minutes for the flavors to blend.
 
Add the clams and return to a boil. Cover, reduce to a simmer and cook until the clams open, about 5 to 6 minutes. Add the basil and stir well. Serve immediately. 
 
Yield: 4 servings

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