Vietnamese · beginner
Sài Gòn Garlic Butter Clams With Lemongrass
Fresh clams quickly tossed in a glossy sauce of golden garlic, sweet butter, minced lemongrass, and fresh herbs.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Steam purged clams in 1/2 cup boiling water in a covered pot for 3-4 minutes until shells open; discard unopened clams and reserve 1/4 cup liquid.
- 02
Melt butter in a large skillet over medium heat.
- 03
Sauté garlic, minced lemongrass, and red chili for 1-2 minutes until lightly golden and aromatic.
- 04
Add fish sauce, sugar, and reserved clam broth; simmer for 1 minute into a pan sauce.
- 05
Toss open clams and fresh basil leaves into the pan, coating quickly for 1 minute before serving.
A LITTLE KITCHEN KNOW-HOW
Flash Seafood Glaze
Quickly tossing lightly steamed shellfish in reduced fragrant sauce infuses flavor without overcooking delicate proteins.
Notes from the kitchen
- Purge clams in cold salted water beforehand to remove trapped sand grit.
- Avoid overcooking clams after opening to keep seafood tender and juicy.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
