Clams Steamed in Beer with Chili and Lemongrass


375 ml beer
2 chilis, deseeded and finely chopped
2 stalks of lemongrass, finely chopped
1 ½ kg small clams, clean under cold
water to remove any sand and grit
4 spring onions, sliced
1 bunch of coriander sprigs

Pour the beer into a deep pan and add the chili and lemongrass. Bring to the boil and simmer for ten minutes.
Add clams to beer mixture and cover. Simmer for three to five minutes, or until clams have just popped open. Do not overcook as this will result in the flesh being tough and chewy.
Remove from the heat and stir through the spring onions and coriander. Arrange clams in a large bowl, discarding any unopened shells, and drizzle the cooking liquid over the top. Serve immediately.
This recipe from Hanoi Cooking Centre