1 teaspoon canola oil 1 shallot, minced 1 Tablespoon fresh ginger, peeled & coarsely chopped Zest of 1/2 lemon, minced 1 Tablespoon fresh basil, chopped 1 Tablespoon fresh cilantro, chopped 3/4 cup gf chicken broth 8 oz. bottled clam juice 1/4 cup unsweetened coconut milk 1/8 teaspoon sesame oil 1lb steamer clams, washed and scrubbed
In a medium saucepan heat 1/2 teaspoon canola oil. Add shallots and ginger, cooking over medium heat for about 2 minutes, stirring occasionally. Add lemon zest, basil, cilantro, gf chicken stock, and clam juice. Bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes.
Bring mixture back up to a boil and reduce to about 1 cup. Add coconut milk and continue to simmer for about 3 minutes. Stir in sesame oil and season to taste with salt and freshly ground black pepper.
Add clams to broth, cover and simmer for 5 minutes or until clams open.
To serve: Divide clams into serving dishes and pour broth on top. Serve immediately.