Last weekend we travelled to the Coromandel peninsula and gathered some clams and mussels at Tapu Beach. Upon reaching home, we soaked the clams and mussels with fresh water so that sand and grit would be purged out of their shells.
This is by far my favourite way of cooking any type of shellfish because the simple ingredients would not overwhelm the natural sea flavour of the shellfish.
- Clams (washed and cleaned)
- 2 onions, roughly chopped
- 4 cloves of garlic, peeled and smashed
- a thumb sized ginger, sliced
- 2 fresh red chilies, sliced
- 2 sticks lemongrass, crushed
- Boil 1/2 pot of water.
- Add everything except for the clams.
- Bring it to a rolling boil.
- Add clams and bring it to a boil again. When the shells are open, turn off the fire.
- Optional: season with salt.
You may want to serve with steaming rice and chili dip. Or on its own. 😉