Lemongrass Infused Sake Steamed Manilla Clams

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• 3 Lbs. Manilla Or Cherrystone Clams
• 3 c. *Lemongrass Infused Dry Sake
  
• 1/4 Lb. Galanga (thai ginger root), sliced
• 2-3 Lemongrass Stalks, cut into 3" pieces
• 12 Whole Cloves Of Garlic, smashed
• 2 Tbs. Whole Black Peppercorns
• 6 Bay Leaves
• 2 tsp. Salt
• 2 c. Clam Juice
• 4 Tbs. Unsalted Butter, room temperature

Yields: 4 Servings

Procedure:

Scrub clams under cold runnning water and drain.
*To infuse sake, run a knife vertically through each stalk of lemongrass 4 to 5 times. Macerate in sake for a minimum of 3 days. The longer the better.

In a large heavy bottomed poton high heat, place the sake, clams, galanga, lemongrass, garlic, peppercorns, bay leaves and salt. Bring to a boil and cover tightly and allow to steam. (note if the sake flames up, allow it to burn till flames go out before covering it.) As the clams begin to open upand the sake has reduced, add clam juice and continue to steam til the clams are fully open.

Remove from heat and finish with butter.
Serve with crusty bread.

Wine:Sancerre Or Pouilly-Fume Such As, Cotat Sancerre "Chavignol"

Recipe By: EOS Restaurant & Wine Bar. Chef Arnold Eric Wong

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