Steamed Clams with Lemongrass and Ginger

August 17, 2010 / By Foodland

Steamed Clams with Lemongrass and Ginger

Seriously tasty. You'll really enjoy the flavor of this dish.
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 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


  1. Preheat a large pot that will accommodate the clams.
  2. Add clams, wine, and garlic to pot and bring to a boil.
  3. 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.
  4. 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.
  5. Serve with crusty bread and lemon wedges.
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