Steamed Manila Clams with Ginger and Lemongrass

Course: seafood
Servings: 6


  • 2 lb Manila clams scrubbed and cleaned
  • 2 Tbsp lemongrass minced
  • 1 Tbsp garlic minced
  • 1 tsp ginger minced
  • 1 cup white wine
  • 1/2 cup water
  • 1/4 tsp fish sauce
  • 1 tsp vegetable oil
  • 1 lime
  • 10 sprigs Thai basil
  • 1 baguette sliced


  • In a heavy bottom pot gently sauté the garlic, ginger, and lemongrass in the oil until fragrant (2-3 minutes). Add clams all at once and stir to coat with oil and herbs (approximately 1-2 minutes).
  • Pour wine, water, and fish sauce over clams and cover with lid. Boil on high for 4-5 minutes or until the clams have fully opened. Discard any unopened clams. Set clams aside but keep warm.
  • Lightly brush baguette slices with oil and grill quickly on a hot grill pan or charcoal grill. Pour clams into bowls and squeeze lime juice over them. Shred Thai basil leaves over clams.
  • Serve with grilled baguette toast.


Recipe by Ladies Who Lunch.
Pair with Grgich Hills Estate Napa Valley Essence, Sauvignon Blanc
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