Coconut Clam Stock INGREDIENTS: SERVINGS: MAKES ABOUT 3 CUPS 1 tablespoon virgin coconut oil or vegetable oil 1 medium onion, coarsely chopped 1 fennel bulb, trimmed, coarsely chopped 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped 2 bay leaves 6 cherrystone or other large hard-shell clams, scrubbed 1 cup dry white wine 1 13.5-ounce can unsweetened coconut milk PREPARATION: Heat oil inContinue reading

0
Share