Serves 4 as an appetizer
|2||tablespoons vegetable oil|
|2||ounces pancetta, chopped|
|1||shallot, finely chopped|
|½||onion, finely chopped|
|1||stalk celery, finely chopped|
|1||stalk lemongrass, finely chopped|
|¼||cup white wine|
|1||can (6½ ounces) chopped clams with their juices|
|1||cup coconut milk|
|1||cup regular milk|
|Salt and black pepper, to taste|
|1||medium russet potato, peeled and finely chopped|
|¾||cup heavy cream|
|2||tablespoons green curry paste|
|Juice of ½ lime|
|10||manilla or littleneck clams in their shell, washed|
|Crushed red peppers (for garnish)|
|Few sprigs Thai or regular basil, leaves chopped (for garnish)|
1. In a soup pot over medium heat, heat the oil. Add the pancetta, and cook, stirring often, for 4 minutes. Add the shallot, onion, celery, and lemongrass. Cook, stirring, for 1 minute.
2. Pour in the wine and simmer to reduce by half. Add the flour, stirring constantly, for 1 minute or until the liquid thickens slightly.
3. Add the canned clams and their juices with the coconut milk, regular milk, and water. Cook, whisking constantly, until the mixture comes to a very gentle boil. Simmer for 30 minutes.
4. In a pan of boiling salted water, cook the potatoes for 4 minutes. Drain and rinse with cold water. Add the potatoes and the cream to the pot. Whisk in the curry paste, and add the lime juice. Add the clams in their shells and cover the pot. In 2 or 3 minutes check to see if any clams have not opened; discard any closed clams.
5. Taste for seasoning and add salt and black pepper. Ladle into bowls and garnish with crushed red peppers and basil.
Adapted from “L.A. Son”