Clams In Ginger & Lemongrass Broth

Clams In Ginger & Lemongrass Broth


500 grams (1 Lb 2 oz) Manila Clams, washed and drained well
2 Lemongrass, bruised and sliced
2 to 3 Slices of Ginger, julienne
2 to 3 Thai Bird’s Eye Chilies, bruised
1 Tbsp Fish Sauce
2 to 3 Tbsp Water or Chicken Broth
A Handful Of Asian Basil
Some Lime Wedges


In a medium-sized claypot or saucepan, add clams, lemongrass, ginger, chili, fish sauce, water or chicken broth. Cover the pot and bring it to a boil over high heat. Then add some basil and continue to cook until all the clams shells are open. Remove the lid, give it a quick stir and squeeze in some lime juice and serve immediately.

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