Clams with Lemongrass and Chiles

By á-32809

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

1. Dissolve 2 tablespoons salt in a large bowl of cold water. Add clams. Let soak at room temperature 15 minutes. Drain.

2. 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.

3. 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.

4. 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.

5. 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.