Kai Soup - cooking recipe

Ingredients

2 lbs river kai clams or 2 lbs fresh clams
6 cups water
4 tablespoons butter
1 medium onion, finely diced
1 garlic clove, minced
1/4 cup flour
1 cup coconut milk
salt and pepper
lemon juice
green onion, chopped for garnish

Preparation

Clean clams and rinse.
Place clams in a pot with the water.
Simmer until clams open.
Remove from heat.
Strain the clam stock and set aside.
In a separate pot, heat the butter, and add the diced onion and garlic.
Cook until the onion is translucent.
Stir in the flour, and cook for 1 minute.
Do not brown.
Slowly stir in the clam stock.
Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes.
Season with salt, pepper and lemon juice to taste.
Divide soup among bowls.
Just before serving, add clams, and garnish with the chopped green onion.