Razor Clams with Fermented Black Beans And Holy Basil Paste

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14 Razor clams
4 tb Sherry vinegar
1/4 c Lemon juice
8 oz Chicken Stock
2 ts Garlic; minced
Salt and pepper
2 c Hoisin sauce
6 tb Tomato concasse
Juice of 1/2 lemon
2 tb Holy basil paste; (recipe
2 ts Ginger; minced
10 Thai Basil leaves
3 tb Butter
2 tb Garlic; chopped
1 c Cilantro
2 tb olive oil
8 Kafir lime leaves
4 tb Fermented black beans
1/2 c Red curry paste
1 c Fermented black beans
2 tb ginger; Chopped
2 tb Cilantro; chopped
4 tb Scallions
1 c Basil leaves

Original recipe makes 1



Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges. HOLY BASIL PASTE: Combine ingredients in a blender and puree. Per serving: 1868 Calories (kcal); 81g Total Fat; (38% calories from fat); 28g Protein; 267g Carbohydrate; 108mg Cholesterol; 10696mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 15 Fat; 15 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9313 Converted by MM_Buster v2.0n.

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