Nghêu Hấp Sả (Lemongrass Steamed Clams)
Fresh clams steamed in a fragrant broth of lemongrass and chili.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Clean Clams: Scrub the clam shells under cold water. Discard any clams that are open and do not close when tapped.
- 2
Prepare Pot: In a wide pot or Dutch oven, lay down a bed of the bruised lemongrass stalks and smashed chilies. Add the sugar, fish sauce, and water (or beer).
- 3
Add Clams: Place the cleaned clams on top of the aromatics.
- 4
Steam: Cover the pot with a tight-fitting lid. Place over medium-high heat.
- 5
Check: Let steam for 5-7 minutes. Shake the pot occasionally. As soon as the clam shells pop open wide, they are done. Do not overcook, or they will become rubbery.
- 6
Serve: Turn off the heat, toss in a generous handful of Thai basil, and give it one final stir. Serve immediately in a large bowl, pouring the fragrant, briny broth over the clams. Discard any clams that did not open.
Plan it in Listahan
Add Nghêu Hấp Sả (Lemongrass Steamed Clams) to your week, check it against your household's allergens, and build the shopping list automatically.