Description
Quick and wonderfully satisfying!
Ingredients
- 2 Tablespoons Peanut Oil Or Vegetable Oil
- 1 Tablespoon Finely Minced Garlic
- 2 Tablespoons Minced Shallots
- 2 stalks Fresh Lemongrass, Tender Inner White Bulbs Only, Minced
- 1 Tablespoon Ginger, Minced
- 2 whole Thai Bird Chilies, Sliced
- ½ cups Dry White Wine
- ½ Tablespoons Fish Sauce
- 2 whole Scallions, Cut Into 1″ Pieces, Plus More For Garnish
- 1-½ pound Little-neck Or Manila Clams, Scrubbed And Cleaned
- 2 Tablespoons Cilantro Leaves, For Garnish
Preparation
Heat a wok or large skillet over medium heat and add oil. Once oil is hot, add garlic, shallots, lemongrass, ginger, and chilies. Stir-fry for 30 seconds. Carefully stir in wine, fish sauce, and scallions.
Add in clams, stir the contents, and cover with a lid. Allow clams to cook for 4–5 minutes or until shells have opened. Plate clams and garnish with scallions and cilantro.
