Editorial sample recipeVietnamesebeginnerhalal

Sài Gòn Garlic Butter Clams With Lemongrass

Name: Sài Gòn Garlic Butter Clams With Lemongrass
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 kg Fresh clams, scrubbed and purged; 30 g Unsalted butter; 5 cloves Garlic, finely minced; 2 stalks Lemongrass stalk, tender core finely minced; 1 item Red chili, finely sliced; 1.5 tbsp Halal fish sauce; 1 tbsp Sugar; 20 g Fresh Thai basil, leaves torn

Fresh clams quickly tossed in a glossy sauce of golden garlic, sweet butter, minced lemongrass, and fresh herbs.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Sài Gòn Garlic Butter Clams With Lemongrass

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Technique to learn

Flash Seafood Glaze

Quickly tossing lightly steamed shellfish in reduced fragrant sauce infuses flavor without overcooking delicate proteins.

Instructions

Step 1: Steam purged clams in 1/2 cup boiling water in a covered pot for 3-4 minutes until shells open; discard unopened clams and reserve 1/4 cup liquid.

Step 2: Melt butter in a large skillet over medium heat.

Step 3: Sauté garlic, minced lemongrass, and red chili for 1-2 minutes until lightly golden and aromatic.

Step 4: Add fish sauce, sugar, and reserved clam broth; simmer for 1 minute into a pan sauce.

Step 5: Toss open clams and fresh basil leaves into the pan, coating quickly for 1 minute before serving.

Cooking tips

Purge clams in cold salted water beforehand to remove trapped sand grit.
Avoid overcooking clams after opening to keep seafood tender and juicy.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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