Lemongrass and Sake Clams

Khanh Ong

Ingredients:

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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