Nghêu kho gừng

Method

1. 1 Soak the clams for 1 hour, then boil them for 4 minutes. Remove the meat and strain the broth.
2. 2 Slice the ginger into very thin strips; the amount of ginger should be three times that of a typical stew because ginger is the main flavor here.
3. 3 Sauté the ginger in oil for 2 minutes until the edges curl and it becomes fragrant.
4. 4 Add the clams and broth to the pot and simmer for 8 minutes without caramelizing the sugar, so the broth will be clear, not brown like in a traditional clay pot stew.
5. 5 Season with fish sauce, a little sugar, and pepper, then sprinkle with chopped scallions.

With an appliance

• Microwave 30 min

  Replace step 1: place the soaked clams in a bowl, partially cover, and microwave at 800W for 3 minutes until they open, then remove the meat and drain the liquid; step 4 continues simmering on the stove for 8 minutes with ginger to keep the broth clear.