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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil (or vegetable oil)
- 1 shallot (large, sliced into paper-thin rings)
- 1 large garlic clove (sliced paper-thin)
- 1 1/2 inches ginger (chunk of, peeled and julienned)
- 2 lime leaves (large Thai, julienned, or zest of 1 small lime)
- 2 dried Thai chiles
- 1 Thai chili
- 1 cup coconut milk (regular or light will both work, though I prefer regular)
- 1 Tbsp. fresh cilantro (minced, + whole cilantro leaves for garnish, optional)
- 24 littleneck clams (fresh, scrubbed and rinsed)
- 1 baguette (sliced and toasted)
- lime wedges (for serving, optional)
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