Lemongrass-Clam Rice

This rice pilaf came out really savory and fragrant. The clams were cooked perfectly juicy and really flavorful.

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A quick seafood rice pilaf that's sure to impress. Perfect on its own or as a side to practically any main course.

Prep Time 10

Cook Time 25

Total Time 50

Servings: 4 servings

Course: Main Dish

Cuisine: Asian

Heat vegetable oil in a pot.
Sautee garlic, ginger, and shallots until aromatic.
Add white wine, lemongrass bundle, red chili flakes, and clams.
Bring to a simmer, cover, and leave to steam for 5 minutes.
Take the clams out of the pot and set aside.
Add the rice into the pot together with additional clam stock, salt, and sesame oil.
Bring to a boil then cover and turn the heat down to lowest setting.
Leave the rice to steam for 17 minutes.
Turn the heat off and leave the pot covered for another 10 minutes.
Fluff the cooked rice with a meat fork and top with the cooked clams.

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