Vietnamese Lemongrass Clams

, from Issue #82. December, 2018
Photography by Olivia Galletly.
Vietnamese Lemongrass Clams

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.