2 quarts water
1 cup miso
1 tbsp canola oil
1 tbsp finely diced ginger
1 tbsp finely diced garlic
1 tbsp finely diced shallot
1 large carrot sliced into thin match sticks
4 green onions sliced into rings
1 lb Manila clams
1 lb Penn Cove mussels
18 medium-sized prawns
1 tsp red chili flakes
2 tbsp unsalted butter
2 cups sake
Salt and pepper to taste
1 cup coconut milk
2 tbsp thinly-sliced basil
1 large lime

Instructions

·       Bring water to a boil and whisk in miso, then turn down temperature and hold hot. 

·        Heat up a 6 quart pot over med-high heat. When pan is hot, add oil. Once oil is hot, add shallots, garlic and ginger. Sauté for about 30 seconds or until aromatic. 

·        Add carrots, green onions, clams, mussels and prawns. Stir to mix up the ingredients in the pot; this will ensure that all of the seafood cooks evenly. 

·        Add chili flakes, butter, sake and salt and pepper. Cook until shellfish opens (toss out any shellfish that remain unopened after being cooked). 

·        Add coconut milk and basil. Finish with freshly squeezed lime juice to taste.