Thai-style Steamed Clams
Ingredients
The clams
-
12
oz
clams, rinsed and scrubbed
The aromatics
-
1
tablespoon
oil
-
1
stalk
lemongrass, white-part only, cut diagonally
-
3
slices
galangal
-
6
pieces
bird’s eye chilies, lightly pounded
-
6
pieces
kaffir lime leaves, slightly bruised
The liquids
-
½
cup
coconut water
-
¼
teaspoon
fish sauce, or to taste
-
2
teaspoons
lime juice
Instructions
- Heat oil in a wok until hot.
- Add lemongrass, galangal, and bird's eye chilies, and stir quickly.
- Add the clams and stir to combine, followed by the coconut water.
- Add the kaffir lime leaves and cover the wok.
- Cook for about 2-3 minutes, or until all the clams have opened.
- Add fish sauce and lime juice, and stir to combine.
- Dish out and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
232
Total fat
8g
Total carbohydrates
11g
Total protein
25g
Sodium
1145mg
Cholesterol
51mg
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