Vietnamese Style Clams

• 4 stalks lemongrass, pale green parts only
• 1 tablespoon (15 ml) vegetable oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 bird’s eye chili, minced
• 1 cup (240 ml) rice wine
• ½ tablespoon (7.5 ml) fish sauce
• 1 tablespoon (15 ml) oyster sauce
• 2 pounds (907 g) Manila clams
• 2 tablespoons crushed peanuts
• Fried shallots, to garnish
• Cilantro, to garnish

Method

• Using the back of a knife, gently smash and bruise the lemongrass to release the aromas. Slice crosswise into thin rings.
• Heat the oil in a large pot over medium-high heat. Add the shallot, garlic, chili, and lemongrass and sauté until softened and aromatic, about 5 minutes.
• Add the rice wine and bring to a boil.
• Stir in the fish sauce and oyster sauce.
• Add the clams and cover the pot. Steam until the clams have just opened, 5-8 minutes.
• Uncover the pot, discarding any clams that have not opened, and add the peanuts. Toss to coat.
• Transfer the clams and their juices to a serving platter. Garnish with fried shallots and cilantro and serve immediately.