Lemongrass Beer Clams
I feel like clams and alcohol just go together. The light pair is very popular in Italian dishes when it comes to pasta flavors, in Japan they take little neck clams and cook it in sake. In Vietnam, we cook it in beer! This recipe of Lemongrass Beer Clams is an amazing dish to eat while drinking with friends since it is so light, yet filling because of the rice!
Tips:
Use a beer that is less hoppy and more Lager in profile. If it pairs well with lime, it’s good to use. If for some reason you used the wrong beer because A) you are drunk or B) you didn’t read this part: no worries. Just add 1 tablespoon of sugar to counter the bitter profile.
Also make sure to purge your clams. This just means leaving them in cold water for about an hour to make them spit out any dirt or sand they might have. They’re tasty, but they’re lowkey nasty. Eh (meg the stallion voice*)
I cooked this dish right after a friend of mine gifted David Chang’s chili oil. This shit is AMAZING. I am not affiliated by any means but I am just a huge foodie and he is one of my idols: It’s unapologetically crunchy and tastes something remnant of a ramen packet. But like a delicious fucking ramen packet. Make sure to get your grubby little hands on this jar of delectable crispies! I got them here! You can still be on his waitlist.
Produce:
Manilla clams (2 lbs or higher)
3 cloves of garlic
1 stalk of lemongrass
Fresh ginger zest
1 bunch of basil
Baking and spices
1 teaspoon of garlic powder
Salt and pepper to taste
Oils and liquids:
2 tablespoons of fish sauce
1 tablespoon of soy sauce
1 tbsp of olive oil
1 tbsp of sesame oil
1 cups of water
1 cup of beer of choice (choose less hoppy, think less IPA and more lagers that pair well with lime)
Directions:
Purge your clams (cover with cold water for about an hour)
Take a large pot or deep pan, and add your tablespoon of olive oil and coat the bottom and add 3 cloves of minced garlic, and 1 stalk of lemon grass
Saute and make sure not to burn on medium high heat
After about 5 minutes, and once aromatic, add 1 cup of beer
Let it reduce for 5-7 minutes
Add 1 cup of water, 1 teaspoon of garlic powder and let it come to a boil
Add your clams (drained) to the pot and mix well
Add your 1 tbsp of sesame oil, 2 tablespoons of fish sauce, and one tablespoon of soy sauce
Add salt and pepper to taste after cooking about 5 minutes while stirring
Add basil and mix right before serving and take it off heat
Eat with rice, a side of beer and some chili oil!
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