Pepper Jelly-Braised Cedar Key Clams
A recipe from MoPho in Mid-City New Orleans.
Keywords
- entrées
- MoPho
- recipes
- 2014
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Cooking tools:
- Candy thermometer
- Braising pan
- Microplane
- Slotted spoon
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Paper towel
- Tray
- Serving bowl
- Spoon
Ingredients
- 84 clams (rinsed well under cold running water to remove grit)
- 1/2 cup coconut oil or neutral oil
- 2 tbsp. ginger, minced
- 2 tbsp. garlic, minced
- 3 tbsp. shallots, minced
- 2 tsp. Thai chili paste
- 2 cups white wine
- 2 cups sweet cooking mirin
- 1/2 stalk lemongrass, crushed
- 2 cups coconut milk
- 3 tbsp. butter
- 2 cups pepper jelly
- juice and zest of one lime
- 10 leaves of mint, torn
- salt to taste
- 12 strips shaved lardo, or substitute crispy bacon
- 1 cup Fried Shallot Rings (recipe below)
- fresh mint leaves
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