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• 8 littleneck clams well scrubbed under cold water
• 2 pounds mussels, well scrubbed under cold water
• 8-12 ounces sea scallops (cut into bite size pieces if large)
• 1 1/2 cups diced onion
• 1 1/2 cups diced celery
• 2 large cloves garlic thinly sliced
• 2 Tbs finely minced peeled fresh ginger
• one 15-ounce can coconut milk
• approx. 1/2-3/4 cup water
• one 15-ounce can diced tomatoes
• 1-2 heaping Tbs Thai red curry paste to taste
• chopped cilantro for garnish
1. Build the base of the stew first by using a large, wide heavy bottomed soup pot to saute about 1 1/2 cups diced onion and 1 1/2 cups diced celery in a little olive oil to soften.
2. At that point, add 2 large thinly sliced cloves of garlic and 2 Tbs of finely minced fresh peeled ginger. Cook that along for a minute and then add one 15-ounce can of coconut milk and add one half of that can filled with water, and add one 15-ounce can diced tomatoes and a heaping Tbs of curry paste. Stir it in and bring it up to a simmer.
3. After the stew has been simmering along for 10 minutes or so, add the clams first because they will take the longest time to cook, and put a lid on top to help move those along.
4. After about 4 minutes take the lid off and add the scallops and mussels at the same time, stir those in and put the lid back on top.
5. Keep your eye on it and, as soon as the clams and mussels have steamed open, it's time to eat.
6. Divide it up into individual large bowls and finish with fresh chopped cilantro.
HINTS: Substitute large raw peeled shrimp for the scallops.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.