For those craving some South East Asian flavours, I have this simple littleneck clam dish for you to whet your appetite. What is required is fresh lemongrass and thai basil (and of course, the clams).

Lemongrass is a tall tropical grass typically featured in Vietnamese and thai cuisine and can be found in Asian grocers. When using fresh lemongrass, you would only want the lower bulbous part of the stem which can be pounded or sliced to release the flavours.

As for health benefits, lemongrass is considered a diuretic, tonic and stimulant. It is said to promote good digestion, and for those looking to relieve menstrual symptoms and nausea, one can simply prepare lemongrass with pepper. It is also known to repel insects and can be used as an essential oil in perfumery.

Now onto the Thai basil. Think of the Thai basil as a variant to the sweet Italian basil used widely in American and European cooking. Thai basil imparts a slightly savoury, spicy- anise-like note which feature heavily in many Southeast Asian and Chinese dishes. Its leaves are sturdier and can withhold heat better than its Italian counterpart. As such, it can be added during cooking vs as a finishing touch. Basil is known for its anti-inflammatory properties and like lemongrass, is good for digestion.

Regarding which type of clams to use, since I’m in Hong Kong, we have the Manila clams available fresh at the local wet market. Feel free, however, to use littleneck clams. For those curious about the different types of clams, read this. If fresh isn’t a choice, feel free to use frozen.

Clams with Lemongrass and Thai Basil

PREP TIME: 10 min | COOK TIME: 10 min | TOTAL TIME: 20 min | YIELDS: 2 servings

INGREDIENTS:

• 20 fresh clams (I like to get mine live from the wet market)
• 2 stalks of lemongrass
• 6-8 slices of fresh ginger
• Juice of one freshly squeezed lime
• 2-3 red thai chillis (depending on your spice tolerance)
• 1 bunch of fresh thai basil
• 1 tablespoon of fish sauce
• 1 tablespoon of rock sugar

METHOD:

1. Cut off the top of the lemongrass stalks and keep the bottom (most of the flavours are concentrated here). Lightly bash the lemongrass stalk with a pestle or back of knife to release the flavours.
2. Heat a heavy pot on medium high heat and gently fry the ginger slices for a few minutes to release the flavours. Throw in the lemongrass stalks and chopped thai chilli and add two cups of water. Add in the rock sugar, lime juice and fish sauce. Boil on medium heat for 15 minutes with the cover on to let the flavours permeate through the liquid.
3. Add the clams to the liquid and close the lid for 5 minutes.
4. Remove lid and add 2/3rds of the thai basil (keeping the remainder for garnishing purposes). Close the lid for another 3-4 minutes. The clams should pop open when cooked.
5. When the clams start to open, remove from the heat and serve in a bowl along with the thai basil (and wedge of lime if desired) as garnish.