Clams with Lemongrass and Chiles Recipe

Name: Clams with Lemongrass and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds); 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks thinly sliced crosswise; 2 tablespoons vegetable oil; 2 shallots, thinly sliced (about 1/2 cup); 3 garlic cloves, minced; 2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise; 3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise; 1/2 cup lime juice, plus lime wedges, for garnish (5 limes total); 1/4 cup Asian fish sauce; 1 cup loosely packed fresh cilantro leaves, coarsely chopped

Servings: persons

Coarse salt
4 dozen small clams, such as littleneck, rinsed well (about 5 pounds)
2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks thinly sliced crosswise
2 tablespoons vegetable oil
2 shallots, thinly sliced (about 1/2 cup)
3 garlic cloves, minced
2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise
3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise
1/2 cup lime juice, plus lime wedges, for garnish (5 limes total)
1/4 cup Asian fish sauce
1 cup loosely packed fresh cilantro leaves, coarsely chopped

1
Dissolve 2 tablespoons salt in a large bowl of cold water.
2
Add the clams.
3
Let soak at room temperature 15 minutes.
4
Drain.
5
Scrub the clams under cold running water.
6
Transfer to a large bowl of fresh cold water.
7
Repeat, scrubbing the clams and rinsing in fresh water until you no longer see any grit.
8
Drain.
9
Refrigerate, uncovered, until ready to use, up to 8 hours.
10
Put the reserved lemongrass leaves in a large pot with 1/2 inch of water.
11
Bring to a boil.
12
Add the clams.
13
Steam, covered, until the clams open, 6 to 7 minutes.
14
Drain.
15
Discard any unopened clams and the leaves.
16
Add the oil, sliced lemongrass, the shallots, garlic, and chiles.
17
Cook over medium-high heat, stirring constantly, until the lemongrass and shallots turn golden, about 2 minutes.
18
Remove from heat.
19
Add the clams to the pot, and gently stir to coat.
20
Stir together the lime juice and fish sauce; pour over the clams.
21
Transfer the clams to a serving bowl; sprinkle with cilantro.
22
Garnish with lime wedges.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Coarse salt, 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds), 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks thinly sliced crosswise, 2 tablespoons vegetable oil, and more.

Yes, Clams with Lemongrass and Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams with Lemongrass and Chiles

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