Vietnam cooking class @ 2014

Boiled Clams with Lemongrass

INGREDIENTS:

For the Boiled Clams

  • 2-3 pounds Clams

  • 3-4 stalls of Lemongrass, cut into 3 segments, smashed the head of it.

For the Dipping Sauce

  • 1 tablespoon finely chopped Lemongrass Head

  • 1 tablespoon finely chopped Tender Young Lime or Lemon Leaves

  • 1 tablespoon finely chopped Garlic

  • 1 teaspoon finely chopped Thai Chili Pepper

  • 2 tablespoons Sugar

  • 1/4 cup Lime Juice

  • 1 tablespoon Fish Sauce

  • 1 tablespoon Clam broth

PROCESS:

Preparing Clams

Thoroughly clean clam shells and rinse clams several times.

Boiling Clams

Bring lemongrass and a small amount of water just enough to barely cover lemongrass to boil. Clams only need to be steamed in a tiny amount of water, due to the fact that when they open up during cooking and release their own juice, which makes a tasty broth or sauce. If too much water is used, the flavor of the broth will be diluted making it bland.

Add clams and turn off the heat once it starts boiling again. Clams need only a few minutes of cooking, so therefore when adding them to other recipes, they should be added at the last moment, in order to prevent over-cooking. Over cooked clams are quite tasteless and rubbery.

Making Dipping Sauce

In a small bowl, add all the dipping sauce ingredients. Mix it well.

How to eat it?

Pour a teaspoon of sauce on a clam and chew it down.

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