Food & Cooking Recipes Appetizers Clams with Lemongrass and Chiles 3.0 (23) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 This appetizer is delicious with musselsaswell. Decrease the amount of chiles if you like it less spicy. Ingredients Coarse salt 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds) 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks, thinly sliced crosswise 2 tablespoons vegetable oil 2 shallots, thinly sliced (about ½ cup) 3 garlic cloves, minced 2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise 3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise ½ cup lime juice, plus lime wedges, for garnish (5 limes total) ¼ cup Asian fish sauce 1 cup loosely packed fresh cilantro leaves, coarsely chopped Directions 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. Print