Makes 4 servings

- 1 stalk lemongrass

- 2 thick green onions

- 1 tablespoon peeled and minced fresh gingerroot

- 1 small serrano chile, seeded and minced

- 1 strip (about 3-by-2-inches) lime zest

- 1¼ cups dry white wine

- 1 cup bottled clam juice

- 2¾ pounds Manila clams, scrubbed

- ½ cup unsweetened coconut milk

-

- 2 tablespoons chopped fresh cilantro

- 1 tablespoon lime juice

- White rice for serving

1. Place a wide, shallow serving bowl in a warm oven to heat, then turn off oven. Peel away the dry outer leaves of lemongrass to reveal the softer, inner core. Slice crosswise into paper thin slices; measure 1 tablespoon. Thinly slice the whites of the onions. Chop a little of the greens for garnish and set aside.

2. In a 5-to 6-quart pot combine lemongrass, green onion, ginger, chili, lime zest, wine and clam juice. Bring to a boil, reduce heat and simmer 5 minutes.

3. Bring broth back to a boil. Add scrubbed clams, cover and steam about 3 minutes. With a slotted spoon, remove opened clams to warm bowl in oven. Steam remaining clams another minute or so to open; transfer to bowl. At this point, discard remaining unopened clams.

4. Strain broth into a smaller saucepan, being careful to leave any sand in the bottom of the pan. Bring broth to a boil and cook 2 minutes. Remove from heat and stir in coconut milk, cilantro and lime juice. Pour over the clams and serve at once with plain white rice.

Data per serving:

Calories 150

Protein 7.21g

Fat 6.55g

Carbohydrates 4.87g

Sodium 165mg

Saturated fat 5.39g

Monounsaturated fat 0.31g

Polyunsaturated fat 0.22g

Cholesterol 17.70mg

Adapted from "A New Way to Cook" by Sally Schneider