Thai-style boiled clams

Votes: 3

Time: 55 min.
Complexity: easily
Servings: 6 - 8

Thai-style boiled clams - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g small or medium clams (washed well)
200 g of shrimp
450 g sliced andouille sausages
4 cups chicken broth or canned low-sodium chicken broth
4 stalks of fresh onion, cut into 5 cm pieces and lightly beaten lemongrass (remove tough outer stems)
A 10cm piece of fresh ginger, sliced into pieces.
2 lemons, halved
1 small red onion, coarsely chopped
2 large red potatoes, sliced
3 ears of corn, cut in half
2 tsp chopped garlic
2 tablespoons chopped cilantro leaves for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mollusks, shrimps, andouille sausage, red potatoes, corn, ginger root, lemongrass, red onion, garlic, lemon juice, cilantro

Cooking the dish according to the recipe:

In a large soup pot or small stockpot, combine the chicken broth, lemongrass, and ginger and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Squeeze the lemon halves, then add the red onion, potatoes, corn, sausage, and garlic. Simmer for about 8-10 minutes.
Increase the heat to a simmer and add the clams. Cover the pan and cook, stirring occasionally, until the mixture returns to a simmer and the clams open, about 4-6 minutes.

Add the shrimp 3 minutes before the end of cooking. Remove the lemongrass and ginger pieces. Serve the shrimp and clams in shallow bowls, drizzled with a little broth. Garnish with chopped cilantro.

Categories:

recipe / Dinner / Main courses / Fish and seafood / Thai cuisine / Emeril Lagasse

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