Thai-style Steamed Clams

By mahto

Ingredients

• 12 oz. clams, rinsed and scrubbed
• 1 tablespoon oil
• 1 stalk lemongrass, white-part only, cut diagonally
• 3 slices galangal
• 6 bird’s eyes chilies, lightly pounded
• 1/2 cup coconut water
• 6 kaffir lime leaves, slightly bruised
• 1/4 teaspoon fish sauce or to taste
• 2 teaspoons lime juice

Details

Servings 2
Adapted from rasamalaysia.com

Preparation

Step 1

Heat up a wok with the oil. When the oil is heated, add the lemongrass, galangal, bird’s eye chilies and do a few quick stirs. Add the clams and stir to combine, follow by the coconut water. Add the kaffir lime leaves and cover the wok. Cook the clams for about 2-3 minutes or until all clams are open. Add the fish sauce and lime juice. Stir to blend well, dish out and serve immediately.