Clams Recipe

Clean clams

Rinse clams under cold water. Discard any with cracked shells or that do not close when tapped. To purge sand, soak clams in a bowl of cold salted water (about 2 tbsp salt per quart) for 20–30 minutes, then rinse.

Prepare aromatics

Trim tough outer layers of lemongrass, smash the bulb ends with the side of a knife to release oils, and cut into 2–3 pieces. Pick and stack makrut lime leaves and roll them, then slice into thin ribbons if you prefer smaller pieces (or leave whole). Slice galangal (or ginger) thinly. Thinly slice garlic and shallot. Smash chiles lightly if using.

In a medium-large saucepan or wide skillet with a tight-fitting lid, heat 1 tsp neutral oil over medium heat. Add sliced shallot and garlic and cook, stirring, until fragrant and just soft, about 1–2 minutes—do not brown.

Add the bruised lemongrass, sliced galangal, makrut lime leaves (whole or ribbons), and smashed chiles. Stir for 30 seconds to bloom the aromatics.

Pour in the stock and water and bring to a gentle simmer. Add 1/2 tsp coarse salt and the sugar. Simmer uncovered for 8–10 minutes to infuse the broth with the lemongrass and lime leaves.

Increase heat to medium-high so the broth is at a lively simmer. Add the cleaned clams in a single layer if possible, then cover with the lid.

Steam the clams in the aromatic broth for 5–7 minutes, shaking the pan once or twice, until most clams have opened. Discard any clams that remain tightly closed after 7 minutes.

Taste a spoonful of the broth and adjust seasoning: add fish sauce for savory umami (about 1 tbsp), lime juice for brightness (about 2 tbsp, or to taste), and the optional 1 tsp light soy sauce if you want a touch more color/salt. Stir gently to combine.

Turn off the heat and sprinkle freshly ground black pepper. Remove and discard large pieces of lemongrass or thick slices of galangal if desired.

Ladle clams and broth into shallow bowls. Spoon fresh cilantro and torn Thai basil or mint over each serving. Offer lime wedges on the side. Serve immediately with steamed jasmine rice or crusty bread to soak up the broth.

Leftovers: cool broth quickly, refrigerate in an airtight container up to 2 days (clams are best eaten the day prepared). Reheat gently, but avoid long simmering which will toughen clams.