Thai Seafood Firepot
|Water||3 Cup (48 tbs)|
|Lemon grass stalk||1 (Fresh Stalk, About 12 Inches Long)|
|Crushed dry lemon grass/Yellow part of peel only pared from 1 lemon||1⁄4 Cup (4 tbs)|
|Lime peel strip||1 , pared from 1 lime (About 8 Inches Long Strip From Green Part Of Peel)|
|Clams in shell||18 , scrubbed (Suitable For Steaming)|
|Large shrimp||1 1⁄2 Pound, shelled and deveined (About 30 Per Lb.)|
|Cooked whole crab in shell||2 Pound, cleaned and cracked (Dungeness Or Blue Crab)|
|Lime juice||2⁄3 Cup (10.67 tbs)|
|Fresh cilantro sprigs||1⁄2 Cup (8 tbs) (Coriander/ Cilantro)|
|Green onions with tops||3 , cut into 1-inch lengths|
In an 8- to 10-quart pan, combine broth and water.
Slice lemon grass.
Loosely tie lemon grass, chiles, and lime peel in a piece of moistened cheesecloth; add to pan.
Bring to a boil over high heat; reduce heat, cover, and simmer for 45 minutes.
Add clams, shrimp, and crab to pan.
Cover and simmer until clams open and shrimp turn pink, about 7 minutes.
Stir in lime juice.
Lift out seafood and place in a large serving bowl; pour in broth.
Garnish with cilantro and onions.