Chili Clams

Cooking Instructions

Heat the oil, garlic, chili paste, and chili flakes in a wok or saute pan over moderate heat. Add the minced lemon grass and stir until mixture is nicely fragrant, about 1 minute. Reduce heat, and add the lemon grass stalk, coconut milk, fish sauce, and lime juice and bring to a slow boil. (The gentle boil will help extract the flavor from the lemon grass.) Add the clams, then cover with a lid. Let clams cook until they open, about 3 to 4 minutes. Remove from heat and serve the clams with the broth immediately. Garnish with cilantro sprigs.

Wine Pairing(s)

Torres Celeste

Vinas del Cenit Tempranillo

Miguel Torres Grans Muralles

Chateau Langlet Graves

Osborne 'Solaz' Tempranillo-Cabernet Sauvignon

Matariki Sauvignon Blanc

Comtesse Thibier Graves Blanc

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'

Step Rd Sauvignon Blanc

Altavins Almodi