Steamed Clams with Lemongrass and Ginger

Summary

Yield	4 Servings

1 cup

dry white wine, sauvignon blanc, chardonnay

4 pounds

manila clams, scrubbed

4 cloves

garlic cloves, sliced thin

inch piece of ginger, peeled and sliced into thin strips

4 tablespoons

thinly sliced lemongrass, tender parts

1⁄4 cup

basil leaves, thinly sliced

4 tablespoons

Butter

1 cup

diced ripe tomatoes

1⁄4 cup

sliced chives or green onions

1⁄2 cup

chopped fresh Italian parsley

Extra virgin olive oil as needed

Crusty bread

lime wedges

Preheat a large pot that will accommodate the clams.
Add clams, wine, and garlic to pot and bring to a boil.
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.
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.
Serve with crusty bread and lemon wedges.