Lemongrass Clam Soup
The bright and pungent flavors from the lemon grass makes this such a feel good, cold weather soup. I sometimes make just the broth without the clams.
2 lbs. Manila clams, rinsed, drained
Vegetable oil, as needed
1 bunch lemon grass, white parts only, crushed, minced
4 cloves garlic, minced
3, 1-inch pieces ginger, crushed
6 stalks green onion, tied in a knot
1 TB salt
½ tsp. white pepper
½ c. white wine
8-10 c. water
In a sauce pan; saute lemon grass, garlic and ginger in oil. Add the clams, green onion, salt, pepper, wine and water. Bring to a rapid boil. Reduce heat; simmer until clams open.
For service: remove any unopened clams, ginger and green onion. Serves 4-6.