Stovetop Thai-Inspired Clamboil
- 4 cups chicken stock or canned low-sodium chicken broth
- 4 stalks fresh lemongrass, tough outer leaves discarded, cut into 2-inch lengths and lightly bruised
- 4 -inch piece fresh ginger, sliced
- 2 lemons, halved
- 1 small red onion, roughly chopped
- 2 large red potatoes, sliced
- 3 ears corn, cut in 1/2
- 1 pound andouille sausage, sliced
- 2 teaspoons garlic, chopped
- 6 pounds littleneck or cherrystone clams, well scrubbed
- 2 tablespoons chopped cilantro leaves, for garnish
In a large soup pot or small stockpot, combine the chicken stock, lemongrass and ginger and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Squeeze lemon halves, then add with red onion, potatoes, corn, andouille, and garlic. Simmer broth about 8 to 10 minutes.
Increase the heat so that the mixture comes to a boil and add the clams. Cover and cook, stirring occasionally, until the mixture returns to a boil and the clams open and just cooked through, 4 to 6 minutes. Serve the clams in shallow bowls, paying attention to remove any lemongrass or ginger pieces, with some of the cooking broth ladled over the clams. Garnish with the chopped cilantro.
Recipe courtesy Emeril Lagasse, 2006