Ka’ana Kitchen Coconut Clams

Coconut Clams with Ulu, Kaffir Lime & Tomato Butter

Recipe: Chef Chance Savell, Executive Chef, Ka’ana Kitchen, Andaz Maui, Wailea

Ingredients:

32 ounces Manilla Clams (about 32 clams)

8 ounces coconut broth (preparation below)

6 ounces kombu seaweed stock (preparation below)

8 ounces Hana ulu (breadfruit). Or red bliss potatoes.

10 cherry tomatoes cut in half

4 kaffir lime leaves

minced garlic- fried in oil until golden brown and delicious

grilled bread

Preparation:

Add all ingredients to a large pan, cover with a lid and wait for clams to open. Once they are opened remove from pot and place in serving bowl and top with crispy garlic and grilled bread

Coconut Broth

Ingredients:

8 ounces coconut milk

2 pieces lemongrass, crushed, leave whole

10 Kaffir Lime Leaves

4 ounces ginger, sliced in large pieces

1 onion, peeled and quartered

10 cloves garlic, crushed

2 ounces sake

Preparation:

Sauté all ingredients minus the coconut milk, then deglaze the pan with sake and then add coconut milk liquid simmer lightly until it starts to thicken slightly then let steep for 30 minutes then strain out all ingredients leaving just the broth

Kombu Stock

Ingredients:

8 ounces kombu seaweed

4 ounces sake

4 cups water

1 onion, peeled and quartered

2 carrots, peeled and cut into large pieces

4 stalks celery, cut into large pieces

Preparation:

Add all ingredients to small stock pot and simmer gently for 1 hour then strain.

Sundried Tomato Butter

Ingredients:

2 ounces sundried tomato

4 ounces unsalted butter

1 ounce chopped parsley, finely chopped

1 ounce chives, finely sliced or chopped

lemon zest, one lemon

Preparation:

Bring butter to room temp and mix all ingredients together in mixing bowl.