Steamed Clams Recipe

Name: The Statehouses Steamed Clams Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 pounds Fresh clams; 2 stalks Lemongrass; 1 cup Coconut milk; 1 cup Thai basil leaves; 8 pieces Shishito peppers; 3 cloves Garlic; 1 inch Ginger; 2 tablespoons Lime juice; 1 tablespoon Fish sauce; 1 tablespoon Olive oil; to taste Salt; to taste Black pepper

Inspired by The Statehouse

Time40m

Serves4

lemongrass coconut sauce, thai basil oil, shishito peppers

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Ingredients

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Main Ingredients

2 pounds Fresh clams

2 stalks Lemongrass

1 cup Coconut milk

1 cup Thai basil leaves

8 pieces Shishito peppers

3 cloves Garlic

1 inch Ginger

2 tablespoons ReaLime juice

1 tablespoon Fish sauce

1 tablespoon olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation Steps

Prepare the Clams

Rinse the clams under cold water and soak them in salted water for 20 minutes to purge any sand. Drain and set aside.

Make the Lemongrass Coconut Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant. Add chopped lemongrass and cook for 2 minutes. Pour in coconut milk, lime juice, and fish sauce, stir well and let simmer for 5 minutes.

Prepare the Shishito Peppers

In a separate pan, heat a little olive oil over medium-high heat. Add shishito peppers, season with salt and pepper, and sauté until they blister and soften, about 5-7 minutes.

Steam the Clams

In a large pot, add the cleaned clams and pour the lemongrass coconut sauce over them. Cover and steam for about 5-7 minutes or until the clams have opened.

Serve

Transfer the clams to a serving dish, drizzle with Thai basil oil, and garnish with sautéed shishito peppers. Serve immediately.