Steamed clams with lemongrass

Method

1. 1 Soak clams in diluted salt water with a few slices of chili for 30 minutes to release the sand, then scrub the shells clean.
2. 2 Place crushed lemongrass and sliced ginger at the bottom of the pot, then arrange the clams on top.
3. 3 Cover the pot and steam over high heat for 8 minutes until the clams open; discard any that do not open.
4. 4 Add the lightly crushed lime leaves and herbs, stir quickly, then turn off the heat.
5. 5 Mix fish sauce, ginger, chili, and lemon juice, then eat the hot clams with the dipping sauce.

With an appliance

• Microwave 12 min

  Replace step 3: cover the bowl of clams lined with lemongrass and ginger and microwave at 800 W for 4 minutes, discarding any clams that do not open; steps 4–5 remain unchanged.