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Saigon Clams

By Chef John Ash

A Southeast Asian version of traditional steamed clams.

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    Serves 4

    Total Time

    Prep Time

    Difficulty Level Medium


    2 tbs Natural vegetable oil

    1/2 C Sliced onions

    2 tsp Asian chile-garlic sauce

    1/3 C Rice wine (sake)

    2 tsp Palm or light brown sugar

    3 lbs Cherry stone or manila clams

    3 tbs Lime juice

    1 tbs Fish sauce

    2 tbs Butter

    4 Generous Sprgs Thai Basil or cilantro


    1. In a large stockpot add the oil and heat over medium-high heat. Add the onions and sauté for a couple of minutes. Stir in chile garlic sauce, wine, sugar and the clams. Cover and steam until the clams have opened up, about 4 minutes. Discard any unopened or cracked clams. Add the lime juice, fish sauce and butter, adjusting flavors to your own taste.

    2. Serve immediately topped with basil or cilantro.

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