Lemongrass and Sake Clams
Khanh OngIngredients:
- 2 birds eye chilis
- 75ml sake
- 20g ginger half smashed and half finely chopped
- 2 lemongrass stalks smashed and 1 tbsp finely chopped
- 2 tbsp smashed garlic
- 1kg live clams
- 2 tbsp coriander leaves
- 2 tsp thinly sliced kaffir lime leaves
Method:
- In a wide shallow pot heat chilis, sake, smashed ginger, smashed lemongrass, smashed garlic and 200mls of water to the boil.
- add clams and cover to steam for 3 minutes. remove the open clams into a serving bowl every 20-30 seconds.
- once all removed pour hot broth over the clams and then scatter over remaining ingredients.
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