Vietnamese Lemongrass Clams are a vibrant and flavorful dish that captures the essence of Southeast Asian cuisine. This simple yet elegant recipe transforms humble clams into a culinary masterpiece, showcasing the bright, citrusy notes of lemongrass alongside the savory depth of garlic and chilies. The intoxicating aroma alone is enough to transport you to a bustling Vietnamese street food market, promising a taste of authenticity in your own kitchen. Imagine succulent clams bathed in a fragrant broth, perfect for a quick weeknight meal or a sophisticated appetizer.
This recipe is surprisingly easy to master, requiring minimal ingredients and even less time. Forget complicated techniques and lengthy prep work; we'll guide you through each step with clear instructions and helpful tips, ensuring your Vietnamese Lemongrass Clams turn out perfectly every time. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process below.
Tools Needed
- Clay pot or pot with lid
Ingredients
- Manila clams: 1 pound
- Lemongrass: 2 stalks
- Thai basil
- Thai chili peppers: 3
- Ginger: small amount
- Sugar: 1 tablespoon
- Fish sauce: 1 tablespoon
- Chicken stock: 2 cups
- Water
- Chicken sauce powder: 2 tablespoons (if using water)
Step-by-Step Instructions
Step 1. Clean and Prep the Clams and Aromatics
- Clean the clams thoroughly. Scrub individually to remove dirt and sand. A hack is to soak clams in chili pepper water for about an hour to help them open and clean the insides.
- Wash lemongrass, peel the outer layer, and cut into 2-inch lengths. Bruise the lemongrass with a pestle to release its aroma. Slice ginger into thin strips.
Step 2. Combine Ingredients and Simmer
- Add lemongrass to the bottom of the pot. Add clams, chicken stock (or water with chicken sauce powder), ginger, fish sauce, and sugar.
Step 3. Steam the Clams
- Turn the stove to high heat, cover the pot with a lid, and steam for 4-5 minutes, or until clams open.
Step 4. Finish and Serve
- Turn off the stove and add Thai basil and chopped chili peppers (adjust amount to your spice preference).
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using a clay pot enhances the flavor.
- Don't waste any of the lemongrass – use all parts!
Nutrition
- N/A
FAQs
1. Can I use other types of shellfish instead of clams?
Yes! Mussels, cockles, or even shrimp would work well. Adjust cooking time as needed, smaller shellfish will cook faster.
2. What if my clams don't open during cooking?
Discard any clams that remain closed after cooking. They may not be fresh.
3. Can I make this recipe ahead of time?
It's best enjoyed immediately, but you can prepare the lemongrass paste and broth in advance. Add the clams just before serving.
This simple recipe delivers a burst of fresh, vibrant flavors that will impress your guests and satisfy your cravings for authentic Vietnamese cuisine. Enjoy the succulent clams and fragrant broth, savoring every bite of this quick and easy meal. From preparation to plate, you'll find this dish a delightful culinary journey well worth undertaking.