Steamed Clams with Lemongrass and Ginger

Seriously tasty. You'll really enjoy the flavor of this dish.



Adjust Servings

Recipe CategoriesFish & Seafood


1Cupdry white wine, sauvignon blanc, chardonnay
4Poundmanila clams, scrubbed
4Clovegarlic cloves, sliced thin
1Eachinch piece of ginger, peeled and sliced into thin strips
4Tablespoonthinly sliced lemongrass, tender parts
1⁄4Cupbasil leaves, thinly sliced
1Cupdiced ripe tomatoes
1⁄4Cupsliced chives or green onions
1⁄2Cupchopped fresh Italian parsley
 UnknownExtra virgin olive oil as needed
 UnknownCrusty bread
 Unknownlime wedges


  1. Preheat a large pot that will accommodate the clams.
  2. Add clams, wine, and garlic to pot and bring to a boil.
  3. Cover and cook over high heat until clams open, about 8 minutes. (Discard any clams that do not open.) Remove pot from heat. Stir in the butter.
  4. When butter is blended in, stir in the tomatoes. Pour the clams into a large serving dish and garnish with chives, and torn Italian parsley. Drizzle with olive oil.
  5. Serve with crusty bread and lemon wedges.


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