• 23 Ratings

This appetizer is delicious with musselsaswell. Decrease the amount of chiles if you like it less spicy.

Martha Stewart Living, July 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Dissolve 2 tablespoons salt in a large bowl of cold water. Add clams. Let soak at room temperature 15 minutes. Drain.

  • Scrub clams under cold running water. Transfer to a large bowl of fresh cold water. Repeat, scrubbing clams and rinsing in fresh water. Drain. Refrigerate, uncovered, until ready to use, up to 8 hours.

  • Put reserved lemongrass leaves in a large pot with 1/2 inch of water. Bring to a boil. Add clams. Steam, covered, until clams open, 6 to 7 minutes. Drain. Discard any unopened clams and the leaves.

  • Add oil, lemongrass, shallots, garlic, and chiles. Cook over medium-high heat, stirring constantly, until lemongrass and shallots turn golden, about 2 minutes. Remove from heat. Add clams to pot, and gently stir to coat.

  • Stir together lime juice and fish sauce in a small bowl; pour over clams. Transfer clams to a large serving bowl; sprinkle with cilantro. Garnish with lime wedges.



23 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2