Description
A tropical seafood delight featuring fresh clams simmered in a rich coconut broth with vibrant lemongrass and spices.
Ingredients
- 2 pounds fresh clams, cleaned
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1-2 red chili peppers, sliced (optional)
- Fresh cilantro for garnish
- Salt and black pepper to taste
Instructions
- Soak the clams in water for about 20 minutes to purge sand.
- Pour coconut milk into a large pot and bring to a gentle simmer over medium heat.
- Add the smashed lemongrass, minced garlic, and grated ginger. Stir and infuse for 2-3 minutes.
- Incorporate fish sauce, lime juice, salt and pepper to taste, and optional chili peppers.
- Add the cleaned clams to the pot, cover with a lid, and steam for 5-7 minutes or until clams open.
- Discard any clams that remain closed and ladle the broth and clams into bowls.
- Garnish with fresh cilantro before serving.
Notes
Opt for the freshest clams available, and cover the pot to enhance steaming efficiency. Adjust spiciness to personal preference.
