Yields
4 servings
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ingredients
2
lb(s) small clam
2
Tbsp olive oil
1
large onion, chopped
2
Tbsp chopped pancetta
3
garlic, cloves, thinly, sliced
2
stalks lemongrass, white part only, finely, sliced
1
Thai chili, finely, chopped
¾
cup vermouth
juice of one orange
juice of one lime
zest of one orange, thin, strips
zest of one lime, thin, strips
1
cup clam, juice
salt and pepper, to taste
fresh tarragon, chopped, for garnish
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directions
Step 1
Wash clams thoroughly several times and soak in cold water to remove trace sand.
Step 2
While clams are soaking, prepare broth.
Step 3
In a large deep skillet sauté onion in olive oil for about 3 minutes until onions are soft.
Step 4
Add the pancetta and brown for 2 to 3 minutes.
Step 5
Add the sliced garlic and continue to sauté for about 2 minutes until just golden.
Step 6
Add the remaining ingredients, except tarragon and clams, and bring to a boil over high heat.
Step 7
Decrease heat to low and reduce liquid by one third, about 5 minutes.
Step 8
Add washed clams. Simmer covered, over low heat for about 5 minutes until clams open.
Step 9
Remove from heat and add the tarragon.