Vietnamese Steamed Clams with Lemongrass & Yellow Curry Broth, served with Baguette
Succulent clams steamed in a fragrant broth infused with lemongrass, yellow curry, and fresh herbs, perfect for dipping with crusty baguette.
Nutrition Facts
Ingredients
Instructions
Step 1
Thoroughly rinse clams under cold water. Discard any open clams that don't close when tapped.
Step 2
Thinly slice lemongrass (use the tender white part), mince garlic, and thinly slice shallot and chili.
Step 3
Heat vegetable oil in a large pot or deep skillet over medium heat. Add minced garlic, sliced shallot, lemongrass, and chili. Sauté for 2-3 minutes until fragrant.
Step 4
Add yellow curry paste and stir for 1 minute until aromatic.
Step 5
Add the clams and water (or a splash of chicken broth if preferred). Cover the pot tightly and increase heat to high.
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