Aurora Catering's

Coconut Curried Steamed Middle Neck Clams
Yield about 40, 2 clam servings

Ingredients
3/4 LB UNSALTED BUTTER
1 CUP YELLOW ONIONS (Diced small) 
1/2 CUP CELERY (Chopped small)
1/2 CUP RED BELL PEPPER (Chopped small)
2 WHOLE FRESH GARLIC PODS  (Minced very fine)
1 BUNCH GREEN ONIONS (Chopped fine)
2 TSP WHITE PEPPER
2 TSP RED PEPPER FLAKES

1 -1/2 CUP DRY WHITE WINE (Divided)
100 MIDDLE NECK SIZED CLAMS
2 -10 OZ CANS COCONUT CREAM (See Chef's Notes: )

2  TBSP CURRY POWDER (Yellow OR Red Chef's Choice)
 

Method
Use a large 10-12 quart Dutch oven, and over medium heat simmer the first 8 ingredients until the onions are clear (7 - 10 minutes, Do not brown the onions!).

Meanwhile, wash the clams under cold running water.  If any clams are damaged or remain open, discard.  Once washed, add the clams and the remaining wine to the Dutch oven, cover tightly; cook over high heat.  After 3 -5 minutes steam will be apparent.  Remove the lid and gently stir the clams to bring the ones that were on the bottom to the top.   This action will help the clams to open.  Ladle off about 1 cup of liquid into a small stainless steel bowl and set aside.  

Reduce heat to medium and add the coconut cream to the Dutch oven and continue simmering clams and sauce. (No more that 4-5 minutes)

Add the curry powder to the cup of liquid and mix well.  Add to the Dutch oven, gently stirring in the curry sauce (so as to keep the clams attached and inside the shells).  When the clams are well coated, SERVE!!!

Plate Presentation Ingredients

40 - 45 OLD STYLED BOWLED CHAMPAGNE GLASSES

2 QUARTS STEAMED BASMATI RICE (Reserve Warm) 

2 BAGUETTE FRENCH BREAD LOAFS (Cut into medallions about 1/2 inches thick, buttered AND toasted)

1 BUNCH FRESH SWEET BASIL (Coarsely Chopped)

10  LIMES (Cut into Wedges)

 
Plate Presentation
IF any clams have not opened, remove and discard.

Divide the rice into the champagne glasses, arrange 2 clams per serving.   Divide sauce, and ladle over clam shells and rice.  Place a baguette medallion on top of the rice and sauce.  Garnish with sprinkles of fresh basil and a lime wedge.

Chef's Notes:
Choose coconut cream NOT milk... The cream is a much higher quality and thickness.

THANKS!  Chef Pat for you tremendous help in fixing this recipe... I hope we have many more collaborations!!

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Contact us for further details....ChefEmile@CustomCatering.net

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
Copyright © 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: January 11, 2017
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