from The Best of Thai and Vietnamese Cooking
Heat the oil, garlic, chili paste, and chili flakes in a wok or saute pan over moderate heat. Add the minced lemon grass and stir until mixture is nicely fragrant, about 1 minute. Reduce heat, and add the lemon grass stalk, coconut milk, fish sauce and lime juice and bring to a slow boil. The gentle boil will help extract the flavor from the lemon grass). Add the clams, the cover with a lid. Let clams cook until they open, about 3 to 4 minutes. Remove from heat and serve the clams with the broth immediately Garnish with cilantro sprigs.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 240 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 536mg | 18 % | |
Potassium 280mg | 7 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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