Pepper Clam Stew
Summer is in full swing, and for many of us that means it's prime-time for camping. This hearty clam stew is perfect for cooking over the fire at camp, but tastes like it came straight out of a 5-star restaurant.
- 1lb potatoes, chopped
- 2 tbsp oil
- ½ cup chopped onions
- ½ cup sweet peppers, chopped
- 4 cloves garlic, minced
- 1 can crushed tomato
- 1 can coconut milk
- ¼ cup Nong’s Khao Man Gai Sauce
- 2lbs fresh manilla clams
- basil to taste
Prep a campfire, creating a nice bed of coals for cooking. In a non-reactive pot with a lid set over the fire, add oil and the potatoes and cook for 3-4 minutes.
Next, add in the onion, peppers, and garlic, cooking until the onions are translucent.
Stir in the tomatoes, coconut milk, and Nong's sauce and simmer while covered until the potatoes are tender.
Add in the clams, cover the pot, and cook for an additional 4 minutes, or until the clams open up. Finish with fresh basil and serve.