World Cuisine

  • 1 tablespoon sunflower oil
  • 6 garlic cloves, roughly chopped
  • 1 tablespoon finely chopped fresh root ginger
  • 3–4 large red chillies, split in half lengthways
  • 6 spring onions, finely chopped
  • 400 ml (14 fl oz) coconut milk
  • 2 lemon grass stalks, halved lengthways
  • 3 tablespoons light soy sauce
  • finely grated rind and juice of 2 limes
  • 1 teaspoon caster sugar
  • 1.5 kg (3 lb) live clams, scrubbed
  • large handful of chopped fresh coriander
  • salt and pepper

Heat a nonstick wok or large saucepan over a high heat and then add the oil. Stir in the garlic, ginger, red chillies and spring onions. Stir-fry for 30 seconds and then add the coconut milk, lemon grass, soy sauce, lime rind and juice, and sugar. Bring to the boil then add the clams.

Bring back to the boil, cover and cook briskly for 3–5 minutes or until all the clams have opened. Discard any that remain closed.

Remove from the heat, stir in the coriander and season well. Ladle into warmed bowls and serve immediately with a spoon for the juices.

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