Nomilo Fishpond of Kauai Curried Clams

(Home Friendly Version)

Ingredients
Serves  4-6

1 cup Curry Sauce
2 oz. Onion (medium diced)
2 oz.  Sous Vide Pork Belly (cut into lardon size)
2 oz. Portuguese Sausage
32 ea. Manila Clams (medium size)
3 oz. White Wine
4 oz. Chicken Stock

For Curry Sauce 

2 cans Coconut Milk (13.5 fl oz)
2 tbsp. Red Curry Paste
3 cups Chicken Stock
¼ cup Brown Sugar
½ cup Onion (medium diced)
2 tsp. Garlic (minced)
2 tsp. Ginger (minced)
2 tsp. Lemongrass (minced)
6 ea. Kaffir Lime Leaf
1 tbsp. Oil

Method

1. Heat oil into saucepan over medium heat.

2. Add onion, garlic, ginger, and lemongrass and sautee till slightly golden brown.

3. Add in red curry paste and sautee to bring out flavor.

4. Add in kaffir lime leaf, sugar, chicken stock and coconut milk. Reduce by ¼.

5. Blend in blender, portion and set aside.

Garnish

.25 oz. Green Onion Curls
.25 oz. Bell Peppers (red and yellow julienne - thin so they curl)
.25 oz. Crispy Garlic
.25 oz. Leeks (julienne)
.25 oz. Fresh Thai Basil and Mint (julienne)
Splash Lime Juice

Preparation

1. In a hot sauté pan (on high heat), sauté onions, pork belly and Portuguese sausage.

2. Add clams and deglaze with white wine and chicken stock.  Cover till clams start to open.

3. Add 4 oz. of curry sauce and green onions.

4. Once clams open fully, splash lime juice, toss, and transfer to a serving skillet.

5. Garnish with julienne bell peppers, julienne leeks, crispy garlic, fresh Thai basil and mint.

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