Fish Bait Soup – Lemongrass Clams!
August 6, 2007 Appetizers, seafood
Saturday night feast fit for architects, artists and activists… this is togetherness food.
Clams were my favorite thing to eat in Vietnam. I first had some on the beach in Hoi An and was really lucky to be eating them from the same beach they were harvested. I also ate these on the beach with a Vietnamese family during full moon celebrations.
With no idea what I was doing – I took the same approach to these as cooking muscles.
Serves: 4
Prep time: 5-10 min
Cook time: 5-10 min
Ingredients:
800g of clams
1 inch piece of ginger finely chopped
2 cups of vegetable stock
1 large piece of lemon grass bashed
A handful of coriander chopped
One chili sliced
1. Wash clams by submerging in fresh water straining every 10 minutes or so around three times.
2. In a large pot, add olive oil and heat ginger for one minute before adding lemongrass and the stock. Bring broth to the boil and add the clams.
3. Cook for 3-4 minutes or until the clams are open. Do not eat any clams that do not open.
4. Serve in a large bowl with coriander and chili sprinkled over the top.