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Steamed Clams Recipe
(Con Nghieu Hap)
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This is a
simple, tasty recipe, which can be served with a more substantial rice or
noodle dish. If you have difficulty finding clams, use mussels instead -
they are equally good. If you find clams or mussels with shells that
refuse to close while you are cleaning them, throw them away. Similarly,
if you find any with shells that refuse to open during cooking, throw them
away too.
Ingredients :
Serves 4 |
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600 ml
6
stalks
1
kg
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Fish stock
Lemon grass, halved and crushed
Clams or mussels, thoroughly cleaned
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Method :
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Put the stock and lemon grass into a large
saucepan and bring to the boil.
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Add the clams and mussels. Cook, covered
for 4-5 minutes or until the shells have opened.
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Remove from the heat, transfer to a warmed
bowl.
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Serve with nuoc cham dipping sauce.
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