Thai-style Steamed Clams
- 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
- Produce
- Kaffir lime, leaves (6)
- Lemongrass (1 stalk)
- Meat
- Bird’s eyes chilies (6)
- Condiments
- Fish sauce or (1/4 teaspoon)
- Cooking & Baking
- Galangal (3 slices)
- Oil (1 tablespoon)
- Drinks
- Coconut water (1/2 cup)
- Lime juice (2 teaspoons)
- Other
- 12 oz. clams, rinsed and scrubbed
Preparation
Read recipe preparation on rasamalaysia.com
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Published August 26, 2011 (1 year ago).
13 people saved this recipe.
