Southeast Asian cuisine has so many interesting flavors. This Indonesian style dish will make you think you’re on vacation. Use whatever hard-shell clams that are fresh from the market.
The good news is if you’ve stocked your pantry with my Tiny Pantry list you’ll have everything you need to make this delicious dish. Not only are there salt and sweet flavors, but the tamari and oyster sauces add umami flavor which makes these clams irresistible. The fresh ingredients in the sauce give it a real pop.
You can substitute soy sauce for the tamari.
EQUIPMENT: 3 quart saucepan, tongs, wooden cutting board, chef’s knife
Stir-fried Hard-shell Clams with Lemongrass in Fresh Southeast Asian Sauce
Cuisine: IndonesianDifficulty: Medium2
servings20
minutes15
minutesSoutheast Asian style hard-shell clams quickly cooked in fresh, aromatic ingredients.
Ingredients
2 stalks lemongrass
3 tablespoons brown sugar
1 teaspoon red pepper flakes
3 teaspoons tamari sauce, low sodium
2 teaspoons sherry wine
2 tablespoons oyster sauce
2 tablespoons extra virgin olive oil
2 inch peeled ginger, julienned
2 tablespoons chopped shallots
1 tablespoon chopped garlic from jar
3 green onions, diagonally cut to 1/4″ pieces
2 lbs hard-shell clams
1 tablespoon corn starch
5 tablespoons water
Directions
- Cut the lower 4 inches off of each of the lemongrass stalks. Discard the tops. Cut the lower parts in half crosswise and then smash with the flat blade of a knife.
- Combine sugar, pepper flakes, tamari sauce, sherry wine, and oyster sauce.
- Place saucepan over high heat. Add olive oil.
- As soon as the olive oil starts to shimmer add ginger and lemongrass, stir until aromatic.
- Add shallots & garlic, stir until aromatic.
- Add green onion. Stir.
- Add clams and sauce mixture. Stir well. Cover.
- Mix together cornstarch and water.
- When clams open add cornstarch and water mixture and stir until the sauce thickens.
- Use tongs to remove clams as they open. Spoon sauce over.
- Discard any clams that do not open and serve immediately.
