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Serves/Makes: 3 - 4

Ingredients:

• 2 pounds clams or mussels, thoroughly cleaned
• 2 1/2 cups (600 ml) fish stock
• 6 stalks lemon grass, halved and crushed

How to cook:

• Put the stock and lemon grass into a large saucepan and bring to the boil.
• Add the clams or mussels. Cook, covered for 4-5 minutes or until the shells have opened.
• Remove from the heat, transfer to a warmed bowl.
• Serve with nuoc cham dipping sauce.

Comments:

The Vietnamese Steamed Clams (Con Nghieu Hap) is a simple, easy, healthy, and tasty recipe, which can be served with a more substantial rice or noodle dish. If you have difficulty finding clams, use mussels instead - they are equally good. If you find clams or mussels with shells that refuse to close while you are cleaning them, throw them away. Similarly, if you find any with shells that refuse to open during cooking, throw them away too.

Tip:

How to prepare clams for cooking.

This recipe for Vietnamese Steamed Clams (Con Nghieu Hap) serves/makes: 3 - 4

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Main Ingredient: Clams
Preparation Method: Steamed
Cuisine: Vietnamese