Thai Seafood Firepot Recipe
Ingredients
| Chicken broth | 12 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Lemon grass stalk | 1 | |
| 1/4 cup crushed dry lemon grass, or yellow part of peel only paredfrom | ||
| Lemon | 1 | |
| Jalapeno | 1 , thinly sliced | |
| 1 strip (about 8 inches long) green part of peel only pared from 1 lime | ||
| 18 clams in shell, suitable for steaming, scrubbed | ||
| Large shrimp | 1 1/2 Pound, deveined | |
| Blue crab | 2 Pound, cleaned | |
| Lime juice | 2/3 Cup (16 tbs) | |
| Coriander/ cilantro | 1/2 Cup (16 tbs) | |
| 3 green onions (including tops), cut into 1-inch lengths | ||
| Lime wedges | ||
Directions
In an 8- to 10-quart pan, combine broth and water.
Slice lemon grass.
Loosely tie lemon grass, chiles, and lime peel in a piece of moistened cheesecloth; add to pan.
Bring to a boil over high heat; reduce heat, cover, and simmer for 45 minutes.
Discard seasonings.
Add clams, shrimp, and crab to pan.
Cover and simmer until clams open and shrimp turn pink, about 7 minutes.
Stir in lime juice.
Lift out seafood and place in a large serving bowl; pour in broth.
Garnish with cilantro and onions.
Slice lemon grass.
Loosely tie lemon grass, chiles, and lime peel in a piece of moistened cheesecloth; add to pan.
Bring to a boil over high heat; reduce heat, cover, and simmer for 45 minutes.
Discard seasonings.
Add clams, shrimp, and crab to pan.
Cover and simmer until clams open and shrimp turn pink, about 7 minutes.
Stir in lime juice.
Lift out seafood and place in a large serving bowl; pour in broth.
Garnish with cilantro and onions.
Chef
