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Asian-Style Clam BakeFrom chef and author Emeril Lagasse
The other recipe, Clam And Sausage Bake, pays homage to New England favorites like corn and sausage, while this recipe, Asian-Style Clam Bake, calls for some staples from the Eastern kitchen, sake and coconut milk. Which one is best? You decide.
1. In a Chinese-style hot pot, combine the sake, coconut milk, sausage, ginger, garlic, lemon grass, sriracha, lime leaves, and chilies, and bring to a boil. 2. Reduce the heat to medium-low heat, and simmer for 5 minutes for the flavors to blend. 3. Add the clams and return to a boil. 4. Cover, reduce to a simmer and cook until the clams open, about 5 to 6 minutes. 5. Add the basil and stir well. Serve immediately. Yield: Makes 4 servings Recipe from Emeril Lagasse, Copyright 2001
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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Emeril Lagasse held a city-style clam bake on Good Morning America, showing two different clam bake styles in an East vs. West Cookoff.
Ingredients