Coconut and Green Curry Steamed Clams

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2 tablespoons butter
3 tablespoons Thai green curry paste (or whichever flavor you prefer)
1 shallot, diced
2 garlic cloves, minced
1 tablespoon minced lemongrass
1 teaspoon minced ginger
10 grape tomatoes, cut in half
1 lime, juiced
1/2 teaspoon granulated sugar
2/3 cup clam juice
1 cup coconut milk
1 lb. manila clams, scrubbed clean
salt and pepper to taste
garnish:
lime zest
serrano pepper
thinly sliced lime wedges

Instructions:

Serves 2 to 3

Melt butter in a skillet over medium-high heat. Add curry paste, shallot, garlic, lemongrass, and ginger and fry for 2 minutes.

Add the tomatoes, lime juice and sugar and sauté for another 2 to 3 minutes. Season with salt and pepper. Stir in clam juice and coconut juice and bring to a boil. Add clams and cover with a lid for about 5 to 7 minutes or until most or all clams have opened. Top with lime zest, sliced serrano and lime wedges. Serve immediately.

From spoonforkbacon.com