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.
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