Roy’s Asian Style Cioppino

Summary

Yield	4 Servings

3 tablespoons

sesame oil

1⁄2

onion, diced

2 tablespoons

garlic, minced

green onions, chopped

3 cups

clam juice

2 cups

stewed tomatoes

1⁄2 cup

sake

lemongrass, crushed

1 inch piece of ginger, crushed

Kaffir lime leaves

fresh chili pepper (optional)

3 tablespoons

fish sauce

1⁄4 pound

fresh clams

1⁄4 pound

crab legs or whole crabs

1⁄2 pound

large shrimp, peeled

mussels, divided and in the shell

whole Thai basil leaves, no stem

cilantro leaves, no stem

In a large sauce pot sauté the onion, green onions and garlic in sesame oil.
Deglaze the onions with sake after translucent.
Add clam juice, tomatoes, lemongrass, ginger, kaffir lime leaves, chili pepper and fish sauce.
On medium heat slowly stew all of the ingredients until approximately reduced by one fourth.
Add in the seafood before it’s ready to serve. First add the clams and crab.
Cover and wait for 2 minutes then finish with the remaining seafood and cover for 3 minutes.
Serve immediately with fresh Thai basil leaves and fresh cilantro leaves to garnish.
Serve family style.