Vietnamese Lemongrass Clams
Photography by Olivia Galletly.
These fragrant and spicy clams are best served with a cold beer. Add extra chilli to the dipping sauce if you like it hot!
Serves: 4-5
INGREDIENTS
Lemongrass clams
5 lemongrass stalks
2 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 cloves garlic, thinly sliced
1 red chilli, finely chopped
2 kilograms baby clams, cleaned
1/4 cup fish sauce
2 tablespoons caster sugar
lime wedges, to serve
Dipping sauce
1 tablespoon grated fresh ginger
1 clove garlic, finely chopped
½ red chilli, finely chopped
1 tablespoon caster sugar
1 tablespoon lime juice
2 tablespoons fish sauce
METHOD
Preheat the barbecue to a medium heat.
Dipping sauce: Combine all the ingredients in a small bowl and set aside.
Lemongrass clams: Using a rolling pin, gently bash the root ends of the lemongrass to soften. Slice each stalk crosswise into 4 even pieces.
Heat a large cast iron pot on the barbecue. Add the oil, ginger, garlic, chilli and lemongrass and fry for 2 minutes or until aromatic but not browning.
Add the clams, fish sauce, caster sugar and 4 cups water to the pot. Cover with a pot lid or tin foil and steam until clams have opened.
To serve: Using a slotted spoon, transfer clams to a serving dish. Serve with the dipping sauce and lime wedges on the side.
Cook’s note: Just before cooking, soak the clams in a large pot of cold water for 20 minutes. Drain well, being sure to remove all sand.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!