Steamed Clams with Lemongrass and Ginger
Steamed Clams with Lemongrass and Ginger
Seriously tasty. You'll really enjoy the flavor of this dish.
Ingredients
- 1 cup dry white wine, sauvignon blanc, chardonnay
- 4 pounds manila clams, scrubbed
- 4 cloves garlic cloves, sliced thin
- 1 unit inch piece of ginger, peeled and sliced into thin strips
- 4 tablespoons thinly sliced lemongrass, tender parts
- 0.25 cup basil leaves, thinly sliced
- 4 tablespoons Butter
- 1 cup diced ripe tomatoes
- 0.25 cup sliced chives or green onions
- 0.5 cup chopped fresh Italian parsley
- Extra virgin olive oil as needed
- Crusty bread
- lime wedges
Instructions
- Preheat a large pot that will accommodate the clams.
- Add clams, wine, and garlic to pot and bring to a boil.
- Cover and cook over high heat until clams open, about 8 minutes. (Discard any clams that do not open.) Remove pot from heat. Stir in the butter.
- When butter is blended in, stir in the tomatoes. Pour the clams into a large serving dish and garnish with chives, and torn Italian parsley. Drizzle with olive oil.
- Serve with crusty bread and lemon wedges.
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