This recipe is part of the One BIG Recipe: Vietnamese-Inspired Feast [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
- 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.