Steamed Lemongrass Clams

Ingredients

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 3 stalks lemongrass, bruised and cut into 2-inch pieces 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Rinse the clams under cold water to remove any dirt or sand. Discard any clams that are cracked or do not close when tapped.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced chili, and lemongrass pieces. Sauté for 2-3 minutes until fragrant.
3. 3.
   Add the cleaned clams to the pot and stir well to coat them with the aromatic mixture.
4. 4.
   Pour in the fish sauce and 1/4 cup (60ml) of water. Cover the pot and steam the clams for 5-7 minutes, or until they have opened.
5. 5.
   Discard any clams that remain closed after cooking.
6. 6.
   Transfer the steamed clams to a serving dish, garnish with fresh cilantro leaves, and serve with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before cutting them into pieces.
• Clams — It is important to thoroughly clean the clams before cooking. Soak them in cold water for 20 minutes to allow them to expel any sand or grit. Rinse them under running water and scrub the shells with a brush to remove any remaining debris.

Tips & Tricks

• For a spicier version, increase the amount of chili or add a dash of chili flakes.
• Serve the steamed clams with a side of steamed rice or crusty bread to soak up the flavorful broth.
• Make sure to discard any clams that do not open after cooking, as they may be unsafe to consume.
• Adjust the cooking time based on the size of the clams. Smaller clams may cook faster, while larger ones may require a few extra minutes.
• For an extra burst of freshness, squeeze some lime juice over the steamed clams before serving.

Serving advice

Serve the Steamed Lemongrass Clams as an appetizer or as part of a seafood feast. Place the clams in a large serving dish, garnish with fresh cilantro leaves, and serve with lime wedges on the side. Provide small bowls for guests to discard the empty shells.

Presentation advice

Present the Steamed Lemongrass Clams in a rustic-style serving dish, allowing the vibrant colors of the clams and garnish to shine through. Sprinkle some additional minced chili and cilantro leaves on top for an added pop of color. Serve with lime wedges on the side for guests to squeeze over the clams.