Midnight Clams with Vietnamese Flair
A rich and savory vegetarian dish with poached clams, inspired by Vietnamese flavors. Perfect for a midnight craving.
Ingredients
- ●1 pound clamsFreshly shelled clams, preferably with the black sauce removed
- ●2 stalks lemongrassPeeled and bruised
- ●1 inch galangalPeeled and sliced
- ●2 inches gingerPeeled and sliced
- ●4 lime leavesFresh
- ●2 tablespoons fish sauce substituteUse a vegetarian fish sauce or nam pla
- ●1 tablespoon sugarTo balance the savory flavors
- ●2 tablespoons vegetable oilFor poaching the clams
- ●2 chiliesSliced and seeded
- ●3 cloves garlicPeeled and minced
- ●1 cup cucumberSliced and chilled
Instructions
- 1
Begin by preparing the lemongrass, galangal, and ginger. Bruise the lemongrass and slice the galangal and ginger.
- 2
In a large pot of boiling water, blanch the lemongrass for 1 minute, then remove and set aside.
- 3
In the same pot, add the galangal and ginger and blanch for an additional minute, then remove and set aside with the lemongrass.
- 4
Add the sliced chilies, garlic, and lime leaves to the pot and blanch for 1 minute.
- 5
Add the clams to the pot and cover with water. Bring to a boil, then reduce heat to a simmer and poach for 3-5 minutes, or until the clams are cooked through.
- 6
Remove the clams from the pot and set aside with the lemongrass, galangal, and ginger.
- 7
Strain the cooking liquid through a fine-mesh sieve and discard the solids.
- 8
In a large bowl, combine the strained cooking liquid, fish sauce substitute, sugar, and vegetable oil.
- 9
Add the sliced cucumber to the bowl and toss to combine.
- 10
Add the poached clams to the bowl and toss gently to combine.
- 11
Serve immediately, garnished with fresh lime leaves and cilantro if desired.