CAMPING ON LONG BEACH WITH A CLAM BAKE ENJOY DAN>

LONG BEACH CLAM BAKE WITH CLAMS, MUSSELS AND SHRIMP

                                                                                                 By CHEF DAN

Serves 4 

INGREDIENTS:

1 fresh lemongrass peeled and cut into 4-inch slices

3 tablespoons butter, cut into bits

8 red potatoes, halved

1 onions, chopped

2 stalks celery, chopped

1 thumb-size fresh ginger, grated

2 garlic cloves, minced

1 tablespoon mirin

1-1/2-tablespoon fish sauce

2 (8 Oz) jars of clam juice

1 (19 Oz) can Mae Ploy coconut milk

1/4-cup fresh lime juice

1 pound clams, scrubbed

1 pound Penn Cove mussels

1 tablespoon sriracha

1/2-pound unpeeled shrimp

1 loaf crusted French bread

2 tablespoon fresh cilentro

DIRECTIONS:

1.   Melt 3 tablespoons butter in a sauce-pan over medium heat when sizzling.

2.   Add potato, onion, celery, ginger, garlic and cook 5 minutes.

3.   Stir in lemongrass, mirin, fish sauce, and clam juice.

4.   Bing to a boil.

5.   Reduce and simmer for about 10 minutes or until potatoes are tender.

6.   Stir in clams, sriracha, mussels, cook covered for 5 minutes.

7.   Add shrimp and cook 4-5 minutes more or until shrimp are pink.

8.   Remove heat and add lime juice

9.   Remove lid and discard any clam and mussels shells that have not opened.

10.                Divide seafood, potatoes among bowls, and top each with 1/2-cup broth,

11.                Serve with French bread for dipping into the buttery broth.

12.                Top with fresh cilantro.

ENJOY DAN:                         BON-APPETITE!!