Appetizer: Broiled Clams with Lemongrass

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Paste for 4 servings

1 dried New Mexico chili, soaked, seeded and deveined

1 tablespoon thinly sliced lemongrass

2 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

5 fresh Kaffir lime leaves, deveined and shredded

1 teaspoon peeled, coarsely chopped galangal

2 tablespoons chopped fresh cilantro stems

1/4 teaspoon turmeric

1 chili pepper

1/2 cup water

Other ingredients

1 dozen medium littleneck clams in the shell

2 tablespoons vegetable oil

1/4 cup unsweetened coconut milk

2 tablespoons sugar

1 teaspoon salt

1 teaspoon fish sauce

1/4 cup peanuts, roasted and coarsely ground

Cilantro springs for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth. 

Scrub and shuck the clams.  Lay out half the shells on broiler pan and place one clam in each shell.

Heat the oil in a large pan over medium-high heat.  Add the paste, coconut milk, sugar, salt and fish sauce.  Cook about 8 minutes or until the sauce has thickened to the consistency of ketchup.   Spoon the sauce over the clams and sprinkle with the ground peanuts.

Preheat the grill or broiler.  Position a rack about 6 inched from the heat.  grill or broil the clams for 4 to 6 minutes or until heated thoroughly but still tender.  top with sprigs of cilantro and serve immediately.

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