Oh well, better late than never.
Thursday night I had dinner with Matt, the last for a month. He left for California on Saturday for another medical school rotation.
We made use of my CSA lime basal (this stuff is amazing, smells just like lime), peppers, and a few other ingredients picked up for the market and threw together a Thai inspired clams dish.
-1 tablespoon olive oil
-2 cloves garlic, minced
-1 small onion (or in my case half of a very large onion)
-2 tablespoons minced ginger
-1 bell pepper
-crushed pepper, add to your liking
-1 16 oz can light coconut milk
-1 cup dry white wine
- 1-2 pounds of clams
-juice of 1 lime
-handful of basal
Heat the olive oil in a large sauce pan. One oil is hot add garlic, onion, ginger, bell pepper, and crushed pepper. Cook until limp, about 3 minutes. Add in coconut milk and wine, stir, bring to a boil. Add clams and cook an additional 3-5 minutes (clams should be open at this point if not cook for 1-2 minutes longer). Add lime and basal and stir.
Serve on top of a bed of rice.