Steamed Clams with Thai Basil and Lemongrass

🧂 Ingredients

• 3-4 lemongrass stalks
• cooking oil
• 5-6 garlic cloves, lightly smacked
• 2 lbs clams, scrubbed
• a pinch of salt, optional
• 1 bird's-eye chili, thinly sliced, optional

  (or a pinch of red pepper flakes)
• 2/3-3/4 cup packed Thai basil leaves

  (about 1-1.5 oz)

Instructions

• 1 Discard the outer dry layer of lemongrass stalks and cut off the bottom bulb.
  Then slice them thinly on a bias.
• 2 In a deep skillet (or a large pot) over medium heat, add cooking oil and sauté
  lemongrass and garlic cloves briefly until fragrant (about 30-45 seconds).
• 3 Add clams to the skillet, then add a pinch of salt, chili (or red pepper flakes)
  if using and a couple tablespoons of water. Give everything a stir (you may need
  to raise the heat slightly), then cover and steam until the clams start to open,
  about 2-3 minutes.
• 4 Stir the clams and once all the clams open up, add Thai basil leaves. Give
  everything another stir and turn off the heat right away. Transfer to serving
  plates and serve immediately.

Nutrition Info