Steamed Clam Cataplana Recipe
“Tom Yum” Broth, Inoki Mushrooms
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Ingredients
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Broth
Clams and Mushrooms
Method
Preparation of Broth
- 1
Make the Tom Yum Broth
In a large pot, combine water, lemongrass, galangal, kaffir lime leaves, and crushed Thai bird chilies. Bring to a boil and simmer for 10 minutes to infuse the flavors.
- 2
Season the Broth
Add fish sauce, lime juice, and sugar to the broth, stirring well. Taste and adjust seasoning if necessary. Strain the broth to remove the solids and keep it warm.
Cooking Clams and Mushrooms
- 3
Prepare Clams and Mushrooms
In a cataplana or a large steamer, arrange the cleaned clams and inoki mushrooms. Pour the warm Tom Yum broth over the top, ensuring everything is submerged.
- 4
Steam
Cover the cataplana and steam for about 5-7 minutes, or until the clams have opened and the mushrooms are tender.
Serving
- 5
Serve
Carefully open the cataplana, garnish with fresh cilantro and lime wedges, and serve immediately.
