Ingredients Jump to Instructions ↓

  1. 1 cup unsalted clam juice

  2. 1 cup loosely packed Thai or regular fresh basil leaves

  3. 1 2-inch piece lemongrass, coarsely chopped

  4. 3 tablespoons fresh lime juice

  5. 1 tablespoon Asian fish sauce (nam pla)

  6. 1 teaspoon salt

  7. 1 cup loosely packed fresh cilantro leaves

  8. 3/4 cup (1 1/2 sticks) unsalted butter

  9. 8 pounds steamers (littlenecks or cherrystones can be used instead), scrubbed

  10. 3 limes, cut in wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Combine 2 cups water, clam juice, basil, lemongrass, lime juice, fish sauce, and salt in a stockpot; bring to a boil, reduce heat, and simmer until well flavored, about 30 minutes.

  2. Meanwhile, combine cilantro and butter in food processor; mix until cilantro is in tiny flecks. Set aside in a small saucepan.

  3. Pass liquid in stockpot through cheesecloth-lined strainer. Return to stockpot over medium-high heat. Add clams (use a bamboo steamer if desired); cover pan. Cook until clams open, 10 to 12 minutes; discard unopened ones. Melt the cilantro butter. Transfer the clams to a serving bowl, and strain the broth through a cheesecloth-lined strainer.

  4. Serve clams with lime wedges, broth for rinsing off sand, and butter for dipping.


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