1       c            Dry white wine
   2       tb           Chopped garlic
   1                    Stalk lemongrass, cut into
                        -small pieces ( 1/3 cup)
   1       c            Clam juice
   4                    Dozen clams, in their shells
   2       c            Coconut milk
   1 1/2   ts           Green curry paste
     1/4   c            Sliced basil leaves
     1/2   ts           Chopped fresh chili pepper
  In a large pan, combine the wine, garlic, lemongrass,clam juice and clams.
  Bring to a boil, reduce the heat and steam until the clams are open. Using
  a slotted spoon, remove the clams from the broth and set aside.  Over high
  heat, reduce the liquid by one third.  Then add the coconut milk and curry
  paste and mix well, cooking slowly for two to three minutes.  Add the basil
  and chili pepper, stir and remove from heat.  To serve, place a dozen
  opened clams in a deep dish or soup plate for each person, then ladle the
  sauce on top.
  Origin: Newspaper, food section Shared by: Sharon Stevens