CLAMS WITH LEMONGRASS AND CHILES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Clams with Lemongrass and Chiles image

This appetizer is delicious with musselsaswell. Decrease the amount of chiles if you like it less spicy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

Coarse salt
4 dozen small clams, such as littleneck, rinsed well (about 5 pounds)
2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks, thinly sliced crosswise
2 tablespoons vegetable oil
2 shallots, thinly sliced (about 1/2 cup)
3 garlic cloves, minced
2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise
3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise
1/2 cup lime juice, plus lime wedges, for garnish (5 limes total)
1/4 cup Asian fish sauce
1 cup loosely packed fresh cilantro leaves, coarsely chopped

Steps:

  • Dissolve 2 tablespoons salt in a large bowl of cold water. Add clams. Let soak at room temperature 15 minutes. Drain.
  • Scrub clams under cold running water. Transfer to a large bowl of fresh cold water. Repeat, scrubbing clams and rinsing in fresh water. Drain. Refrigerate, uncovered, until ready to use, up to 8 hours.
  • Put reserved lemongrass leaves in a large pot with 1/2 inch of water. Bring to a boil. Add clams. Steam, covered, until clams open, 6 to 7 minutes. Drain. Discard any unopened clams and the leaves.
  • Add oil, lemongrass, shallots, garlic, and chiles. Cook over medium-high heat, stirring constantly, until lemongrass and shallots turn golden, about 2 minutes. Remove from heat. Add clams to pot, and gently stir to coat.
  • Stir together lime juice and fish sauce in a small bowl; pour over clams. Transfer clams to a large serving bowl; sprinkle with cilantro. Garnish with lime wedges.

Nurun Nabi
[email protected]

I'm a vegetarian, so I made this dish with tofu instead of clams. It was a great meatless option.


Sonu Kumar
[email protected]

I'm allergic to shellfish, so I made this dish with shrimp instead. It was still delicious!


Hiria Te Rangi
[email protected]

I didn't have any lemongrass, so I used lime zest instead. It turned out great!


Olivia Atkins
[email protected]

This recipe is too complicated. I prefer simpler dishes.


Clinton Rutabanzibwa
[email protected]

The sauce was too spicy for my taste. I'll try it again with less chiles next time.


Berto Warren
[email protected]

I followed the recipe exactly and the clams turned out tough. I'm not sure what went wrong.


Karen Causer
[email protected]

This recipe is a keeper. I'll definitely be making it again.


Devkaran Saini
[email protected]

I made this dish for a potluck and it was a huge success. Everyone loved it!


Eske_Tad44 Tube
[email protected]

I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.


Fat Sammy
[email protected]

This is my new favorite clam recipe. It's easy to make and always turns out perfect.


Mishar Chikafa
[email protected]

I'm not usually a fan of clams, but this recipe changed my mind. The clams were tender and juicy, and the sauce was amazing.


Gemma Girdwood
[email protected]

This dish was a hit at my dinner party. Everyone raved about the clams and the sauce.


Nasasira collins
[email protected]

Absolutely delicious! The clams were cooked perfectly and the sauce was flavorful and aromatic. I loved the combination of lemongrass and chiles.