An­gus An


Canada’s 100 Best - - Column -

THIS CLAM SOUP IS A FAVOURITE OF MINE IN HUA HIN, a beach town in the south of Thai­land. The dish em­bod­ies suc­cess­ful sim­plic­ity. There is per­fect bal­ance be­tween the savoury clam nec­tar and the cit­rus aro­mas of the holy basil. I wanted to recre­ate that—and im­prove on it—by adding B.C. mat­su­take mush­rooms. The in­tense aroma of the pine mush­rooms is a per­fect com­ple­ment to the clams and holy basil. My dish has Thai flavour—but it’s very Cana­dian. —A.A.

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