Littleneck Clams Steamed In Green Chili-Coconut Milk Broth
Published June 1, 1999
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 poblano peppers
2 tablespoons olive oil, more for brushing
Kosher salt
Freshly ground black pepper
1 large red onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 tablespoons peeled and coarsely chopped ginger
1 cup dry white wine
2 cups clam juice
1 14-ounce can unsweetened coconut milk
1 serrano or jalapeno pepper, coarsely chopped
½ cup packed spinach leaves
1 tablespoon honey
80 littleneck clams, scrubbed
Nutritional analysis per serving (8 servings)
14 grams carbs; 44 milligrams cholesterol; 320 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 15 grams fat; 1 gram fiber; 1260 milligrams sodium; 27 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a gas or charcoal grill to high. Brush poblano peppers with olive oil; season with salt and pepper. Grill until charred on all sides. Place in bowl, cover with plastic wrap and let sit for 15 minutes; then peel, halve, seed and coarsely chop the poblano peppers.
- Step 2
Reduce grill heat to medium high. On stove, heat oil in large enamel-coated Dutch oven or any other large, shallow pot until almost smoking. Add onion, and cook until soft, for 4 to 5 minutes. Add garlic and ginger, and cook for 2 minutes. Add wine, and reduce mixture until almost dry. Add clam juice, coconut milk and poblano and serrano peppers, and bring to boil. Add spinach leaves, and cook until just wilted, 1 to 2 minutes.
- Step 3
In batches, transfer the mixture to a blender, add ½ cup water and blend until smooth. Return mixture to pot, and bring to boil. Add honey, and season with salt and pepper. Add clams, stir, cover and place pot on the grill. Cover grill, and cook until all clams open, for 10 to 12 minutes. (Or keep pot on stove, turn heat to high and cook until clams open, about 10 to 12 minutes.) Pour clams and their broth into a large bowl, and serve.
Private Notes
Comments
I've made the original Bobby Flay Green Chile Coconut Broth Mussels and it is sublime. Any leftover broth is delicious as a soup! Add cubes of tofu or chicken as you gently reheat it. I've even used it as the 'stock' for Green Thai Curry over Jasmine rice.
the flavor is nice but the greens color the stock greenish and it looks a little odd.