Vietnamese Lemongrass Clams

These fragrant and spicy clams are best served with a cold beer. Add extra chilli to the dipping sauce if you like it hot!

LEMONGRASS CLAMS

5 lemongrass stalks 2 teaspoons vegetable oil

1 tablespoon chopped fresh ginger

4 cloves garlic, thinly sliced 1 red chilli, finely chopped

2 kilograms baby clams, cleaned

1/4 cup fish sauce

2 tablespoons caster sugar lime wedges, to serve DIPPING SAUCE

1 tablespoon grated fresh ginger

1 clove garlic, finely chopped ½ red chilli, finely chopped 1 tablespoon caster sugar 1 tablespoon lime juice 2 tablespoons fish sauce Preheat the barbecue to a medium heat. DIPPING SAUCE: Combine all the ingredients in a small bowl and set aside. LEMONGRASS CLAMS:

Using a rolling pin, gently bash the root ends of the lemongrass to soften. Slice each stalk crosswise into 4 even pieces.

Heat a large cast iron pot on the barbecue. Add the oil, ginger, garlic, chilli and lemongrass and fry for 2 minutes or until aromatic but not browning.

Add the clams, fish sauce, caster sugar and 4 cups water to the pot. Cover with a pot lid or tin foil and steam until clams have opened.

TO SERVE: Using a slotted spoon, transfer clams to a serving dish. Serve with the dipping sauce and lime wedges on the side. SERVES 4–5

Just before cooking, soak the clams in a large pot of cold water for 20 minutes. Drain well, being sure to remove all sand. Cook’s note: