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Thai-style Steamed Clams
Serves 2 | Prep Time: 10 minutes | Cook Time: 10 minutes
12 oz. clams, rinsed and scrubbed
1 tablespoon oil
1 stalk lemongrass, white-part only, cut diagonally
3 slices galangal
6 bird’s eyes chilies, lightly pounded
1/2 cup coconut water
6 kaffir lime leaves, slightly bruised
1/4 teaspoon fish sauce or to taste
2 teaspoons lime juice
Heat up a wok with the oil. When the oil is heated, add the lemongrass, galangal, bird’s eye chilies and do a few quick stirs. Add the clams and stir to combine, follow by the coconut water. Add the kaffir lime leaves and cover the wok. Cook the clams for about 2-3 minutes or until all clams are open. Add the fish sauce and lime juice. Stir to blend well, dish out and serve immediately.