Lemongrass Chili Butter Clams

• 2-1/4 pounds Shell-on, Fresh Butter Clams
• 2 Tablespoons Oil
• 4 slices Fresh Ginger (thin Slices)
• 2 cloves Garlic, Minced
• 4 stalks Lemongrass (white Parts Only)
• 2 whole Dried Red Chilies
• 3 stalks Coriander (Cilantro), Chopped Plus Extra Leaves, If Desired, For Garnish
• 1 Tablespoon Mirin
• 2 Tablespoons Soy Sauce
• 1 teaspoon Cider Vinegar
• 1 teaspoon Worcestershire Sauce

1. Sort through the clams. If there are any that are open before cooking, discard them. Thoroughly wash the remaining clams.
2. In a large saute pan or wok, heat up oil over medium-high heat. When oil is hot add ginger, garlic, lemongrass, chilies and chopped coriander stalks. Stir-fry until fragrant, about 1-2 minutes.
3. Pour in mirin, soy sauce, vinegar and Worcestershire sauce and bring to a simmer. Taste and adjust seasoning as desired. Toss in clams. Stir around. Cover the pan and cook for 2 minutes. Remove from heat. If there are any clams that are still closed, discard them.
4. Begin removing open clams from the pan and put them into your serving bowls. Once all of the clams are removed, pour juices over the cooked clams. Garnish with coriander leaves. Serve hot!

shell, oil, ginger, garlic, stalks, red chilies, stalks coriander, mirin, soy sauce, vinegar, worcestershire sauce

Taken from tastykitchen.com/recipes/sidedishes/lemongrass-chili-butter-clams/ (may not work)