Lemongrass Clams

Directions

1. Mix together 8 cups of cold water and 2 tablespoons of salt. Add clams and allow to soak for an hour. The clams should be submerged in the water and will filter out sand as it soaks. Rinse clams and repeat with 8 cups of water and 2 tablespoons of salt. Let it sit for another hour. Rinse and scrub clams with a clean sponge.

2. Cut the lemongrass stalks into thirds, setting the bottom third aside. Chop the top ⅔ of the lemongrass stalks into large pieces. Twist the stalks and lightly crush it with the back of a knife to release aroma. Set aside. Remove the tough and dry outer layers of the bottom ⅓ of the lemongrass stalk and discard. Finely mince the lemongrass. The finer the lemongrass, the less fibrous it will be to eat.

3. In a mortar, add minced garlic cloves, minced lemongrass, minced thai chili and minced cilantro. Lightly crush the herbs using the pestle. Mix in Red Boat fish sauce, sugar, and lime juice. Adjust to taste.

4. In a steaming pot, add enough water to fill the pot, leaving about 2 inches between where the steamer will sit and the water. Add the top ⅔ of the lemongrass stalks into the water. Cut as needed to fit. Add on the steamer and lid. Bring the water to a boil.
5. Once the water is boiling, gently place the clams into the steamer tray. Place the lid back on and steam for 2-5 minutes or until the clams start opening. Note the steaming time may vary, if not using manila clams. Remove the clams as they open, so they do not overcook. After 10 minutes, discard any clams that do not open.
6. Enjoy clams immediately either dipped in the lemongrass fish sauce or with the sauce spooned on top!