Reviews Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
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Gallery Clams with Lemongrass and Chiles Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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
Gallery Clams with Lemongrass and Chiles
Recipe Summary Servings: 8
Gallery
Clams with Lemongrass and Chiles
Clams with Lemongrass and Chiles
Clams with Lemongrass and Chiles
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
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
Directions
Dissolve 2 tablespoons salt in a large bowl of cold water. Add clams. Let soak at room temperature 15 minutes. Drain.
Scrub clams under cold running water. Transfer to a large bowl of fresh cold water. Repeat, scrubbing clams and rinsing in fresh water. Drain. Refrigerate, uncovered, until ready to use, up to 8 hours.
Put reserved lemongrass leaves in a large pot with 1/2 inch of water. Bring to a boil. Add clams. Steam, covered, until clams open, 6 to 7 minutes. Drain. Discard any unopened clams and the leaves.
Add oil, lemongrass, shallots, garlic, and chiles. Cook over medium-high heat, stirring constantly, until lemongrass and shallots turn golden, about 2 minutes. Remove from heat. Add clams to pot, and gently stir to coat.
Stir together lime juice and fish sauce in a small bowl; pour over clams. Transfer clams to a large serving bowl; sprinkle with cilantro. Garnish with lime wedges.
Reviews
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
Reviews
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
Add Rating & Review
23 Ratings 5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
23 Ratings 5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
23 Ratings 5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
5 star values: 3 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
All Reviews for Clams with Lemongrass and Chiles
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Clams with Lemongrass and Chiles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
