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Lemongrass-Clam Rice

A quick seafood rice pilaf that's sure to impress. Perfect on its own or as a side to practically any main course.
Prep Time10 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4 servings

Ingredients

  • 500 Grams Clams
  • 1.5 Cups White Long-Grain Rice washed
  • 3 Stalks Lemongrass bundled
  • 1 Teaspoon Red Pepper Flakes
  • 1 Piece Shallot minced
  • 1" Piece Ginger minced
  • 6 Cloves garlic minced
  • 1 Cup White Wine
  • 1/2 Cup Clam Stock
  • 1 Tablespoon Sesame Oil
  • Pinch Salt
  • 1 Tablespoon Vegetable Oil

Instructions

  • 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.