Coconut Vongole
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Coconut Vongole
Recipe by Colin Barclay
Ingredients
Extra virgin olive oil
Red onion, finely diced
Lemongrass (tender inner stalk), finely sliced
Garlic, grated
Tamarind pastes
Palm sugar, grated
Fresh clams, scrubbed
Dry white cooking wine
Coconut milk
Fish sauce
Fresh herbs (roots chopped, leaves reserved if desire
METHOD
Heat a pan over low heat. Add olive oil and the diced red onion, cooking gently until soft and translucent.
Trim the lemongrass by removing the tough outer layers, then finely slice the tender core and add to the pan.
Grate in the garlic and cook briefly until fragrant. Stir in the tamarind paste and grated palm sugar.
Finely chop the herb roots and add them to the pan.
Add the clams to the pot, followed by a splash of cooking wine. Cover and cook until the clams begin to open.
Pour in about a quarter of a tin of coconut milk and add the fish sauce. Gently stir and cook until the clams are fully opened.
Transfer to a serving bowl and serve immediately.
