Steamed Manila Clam W Lemongrass & Basil Clams Recipe
Make Steamed Manila Clam W Lemongrass & Basil Clams Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Clean the Clams
Rinse the Manila clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
Prepare Aromatics
Chop the lemongrass stalks into 2-inch pieces and bruise them with the back of a knife to release their flavor. Mince the garlic and ginger finely. Slice the red chili pepper.
Prepare Garnish
Wash and chop the fresh cilantro and cut the lime into wedges.
Cooking
Sauté Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic, ginger, and bruised lemongrass. Sauté for 2-3 minutes until fragrant.
Add Clams and Liquid
Add the cleaned Manila clams to the pot along with the sliced red chili pepper, fish sauce, and coconut milk. Stir well to combine.
Steam the Clams
Cover the pot with a lid and let the clams steam over medium heat for about 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.
Season and Serve
Taste the broth and season with salt and black pepper as needed. Squeeze fresh lime juice into the pot before serving.