Thai Seafood Firepot

By CathyD

Suzanne Cochrum's recipe

Ingredients

• 3 quarts regular-strength chicken broth
• 3 cups water
• 1 stalk (12") fresh lemon grass, sliced (or 1/4 cup sliced dried lemon grass, or yellow peel only from 1 large lemon)
• 1 to 2 fresh or pickled hot chilies (2 1/2" size), thinly sliced
• 1 strip (about 8") pared lime peel, green part only
• 18 clams suitable for steaming, scrubbed
• 1 1/4 pounds large shrimp (10-12 per pound) shelled and deveined
• 1 large cooked Dungeness crab (about 2 pounds), cleaned and cracked
• 2/3 cup lime juice
• 1/2 cup fresh coriander sprigs (cilantro)
• 3 green onions, cut into 1-inch lengths
• Lime wedges

Details

Servings 4
Cooking time 50mins

Preparation

Step 1

In 8-10 quart pan,m combine broth and watger. Loosely tie lemongrass, chili slices (reserve 4-6) and lime peel in moistened cheesecloth; place in broth. Bring to boil, cover, simmer at 45 minutes. Discard spices.

Add seafood. Cover and simmer until clams open and shrimp turns pink, approximately 7 minutes. Stir in limejuice. Liftg out seafood and place in serving bowl. Pour in broth. Garnish with reserved chilis, coriander and green onions. Serve with lim wedges.