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
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
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.