Clams with Lemongrass and Chiles

• Coarse salt
• 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds)
• 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks thinly sliced crosswise
• 2 tablespoons vegetable oil
• 2 shallots, thinly sliced (about 1/2 cup)
• 3 garlic cloves, minced
• 2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise
• 3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise
• 1/2 cup lime juice, plus lime wedges, for garnish (5 limes total)
• 1/4 cup Asian fish sauce
• 1 cup loosely packed fresh cilantro leaves, coarsely chopped

1. Dissolve 2 tablespoons salt in a large bowl of cold water.
2. Add the clams.
3. Let soak at room temperature 15 minutes.
4. Drain.
5. Scrub the clams under cold running water.
6. Transfer to a large bowl of fresh cold water.
7. Repeat, scrubbing the clams and rinsing in fresh water until you no longer see any grit.
8. Drain.
9. Refrigerate, uncovered, until ready to use, up to 8 hours.
10. Put the reserved lemongrass leaves in a large pot with 1/2 inch of water.
11. Bring to a boil.
12. Add the clams.
13. Steam, covered, until the clams open, 6 to 7 minutes.
14. Drain.
15. Discard any unopened clams and the leaves.
16. Add the oil, sliced lemongrass, the shallots, garlic, and chiles.
17. Cook over medium-high heat, stirring constantly, until the lemongrass and shallots turn golden, about 2 minutes.
18. Remove from heat.
19. Add the clams to the pot, and gently stir to coat.
20. Stir together the lime juice and fish sauce; pour over the clams.
21. Transfer the clams to a serving bowl; sprinkle with cilantro.
22. Garnish with lime wedges.

salt, clams, outer, vegetable oil, shallots, garlic, green chiles, red chiles, lime juice, fish sauce, cilantro

Taken from www.epicurious.com/recipes/food/views/clams-with-lemongrass-and-chiles-392674 (may not work)