-.jpg)
Perfect for lively gatherings or a quiet dinner, this dish melds the succulence of clams with the exotic allure of Thai spices. Quick to make but brimming with complex flavors, it’s the culinary adventure your weeknight has been waiting for.
Directions
Sauté leeks in heated La Tourangelle Avocado Oil in All-Clad shallow stainless steel pan or stock pot (depending on qty) until golden.
Adjust quantity of Tom Yum paste to preferred spice level. Thinly slice leeks on Benriner Japanese-Blade Mandolin. Thinner slices give better texture to the sauce.
Add Tom Yum paste and small amount of coconut milk to assist in breaking down the paste faster. Stir in remaining coconut milk and bring to a boil. Add clams (washed well) and curry leaves. Cover, simmer on medium heat until clams open (~6-8 min. depending on shell thickness). Add herbs, serve immediately. Enjoy!
Ingredients
- 2 tbsp. Aroy D. Tom Yum Paste
- 1-2 organic leeks
- 2 14 oz, cans of Aroy-D Coconut Milk
- 4 lbs of pasta clams
- ½ cup fresh curry leaves
- ½ cup cilantro
- ½ cup Thai Basil (or regular if you can’t find Thai)
Tips
If you’re local in Miami visit Stan at Chung Hing Oriental Market for the Asian staples and Casablanca Fish Market for the clams. Tell them Chef Edvina sent you!
