Vietnamese

Nghêu Hấp Sả (Lemongrass Steamed Clams)

Name: Nghêu Hấp Sả (Lemongrass Steamed Clams)
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lbs live Manila clams or littleneck clams; 4 stalks lemongrass, bruised and cut into 2-inch lengths; 3 Thai bird's eye chilies, smashed; 2 tbsp sugar; 1 tbsp fish sauce; 1/2 cup water or light beer; Fresh Thai basil

Fresh clams steamed in a fragrant broth of lemongrass and chili.

30 minutes

Serves 4

Appetizer

Contains common allergens

Fish Seafood Shellfish

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Instructions

6 steps

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.

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