Best 3 Clams With Lemongrass And Chiles Recipes

CLAMS WITH LEMONGRASS AND CHILES

Steps:

• 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.

LITTLENECK CLAMS STEAMED IN GREEN CHILI-COCONUT MILK BROTH

Steps:

• Heat a gas or charcoal grill to high. Brush poblano peppers with olive oil; season with salt and pepper. Grill until charred on all sides. Place in bowl, cover with plastic wrap and let sit for 15 minutes; then peel, halve, seed and coarsely chop the poblano peppers.
• Reduce grill heat to medium high. On stove, heat oil in large enamel-coated Dutch oven or any other large, shallow pot until almost smoking. Add onion, and cook until soft, for 4 to 5 minutes. Add garlic and ginger, and cook for 2 minutes. Add wine, and reduce mixture until almost dry. Add clam juice, coconut milk and poblano and serrano peppers, and bring to boil. Add spinach leaves, and cook until just wilted, 1 to 2 minutes.
• In batches, transfer the mixture to a blender, add 1/2 cup water and blend until smooth. Return mixture to pot, and bring to boil. Add honey, and season with salt and pepper. Add clams, stir, cover and place pot on the grill. Cover grill, and cook until all clams open, for 10 to 12 minutes. (Or keep pot on stove, turn heat to high and cook until clams open, about 10 to 12 minutes.) Pour clams and their broth into a large bowl, and serve.

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.