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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. 

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
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US Metric

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

Cooking Process:

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.

how to serve:
For service: remove any unopened clams, ginger and green onion. Serves 4-6.