Thai boiled clams – a detailed recipe cooking. 
Time: 55 мин. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 170 gr small or medium clams (wash well)
- 200 gr. shrimp
- 450 gr sliced andui sausage
- 4 tbsp. chicken broth or canned chicken broth with low salt
- 4 sliced 5 cm. And slightly broken off fresh stalk Lemongrass (stiff outer stems removed)
- Sliced a fresh piece of ginger 10 cm long.
- 2 lemons in half
- 1 coarsely chopped small head of red onion Luke
- 2 sliced large red potato tubers
- 3 halved corn cobs
- 2 tsp chopped garlic
- 2 tbsp. l chopped cilantro leaves for decoration
Recipes with similar ingredients: shellfish, shrimp, sausage andui, red potatoes, corn, ginger root, lemon grass, red onion, garlic, lemon juice, cilantro
Recipe preparation:
- In a large soup pan or small broth pan mix chicken stock, lemongrass, ginger and bring to a boil. Reduce heat to simmer fluid and simmer for 5 minutes. Squeeze the halves of the lemon, then add the red onions, potatoes, corn, sausage and garlic. Cook the broth for about 8-10 minutes.
- Increase the heat so that the mixture begins to boil actively and put shellfish. Cover the pan and cook, periodically stirring until the mixture begins to boil again, and the clams do not open, until the last, 4-6 minutes. Add the shrimp, per 3 min. before the end of cooking. Take out the lemongrass and the pieces Ginger Serve shrimp and shellfish in shallow bowls by watering a little broth. Sprinkle with chopped cilantro.
