This dish is also delicious with mussels. Decrease the amount of chiles if you like it less spicy.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Dissolve 2 tablespoons salt in a large bowl of cold water. Add the clams. Let soak at room temperature 15 minutes. Drain.
Step 2
Scrub the clams under cold running water. Transfer to a large bowl of fresh cold water. Repeat, scrubbing the clams and rinsing in fresh water until you no longer see any grit. Drain. Refrigerate, uncovered, until ready to use, up to 8 hours.
Step 3
Put the reserved lemongrass leaves in a large pot with 1/2 inch of water. Bring to a boil. Add the clams. Steam, covered, until the clams open, 6 to 7 minutes. Drain. Discard any unopened clams and the leaves.
Step 4
Add the oil, sliced lemongrass, the shallots, garlic, and chiles. Cook over medium-high heat, stirring constantly, until the lemongrass and shallots turn golden, about 2 minutes. Remove from heat. Add the clams to the pot, and gently stir to coat.
Step 5
Stir together the lime juice and fish sauce; pour over the clams. Transfer the clams to a serving bowl; sprinkle with cilantro. Garnish with lime wedges.
