Clams with Ginger and Lemongrass

• 2 Tablespoons Peanut Oil Or Vegetable Oil
• 1 Tablespoon Finely Minced Garlic
• 2 Tablespoons Minced Shallots
• 2 stalks Fresh Lemongrass, Tender Inner White Bulbs Only, Minced
• 1 Tablespoon Ginger, Minced
• 2 whole Thai Bird Chilies, Sliced
• 1/2 cups Dry White Wine
• 1/2 Tablespoons Fish Sauce
• 2 whole Scallions, Cut Into 1 Pieces, Plus More For Garnish
• 1- 1/2 pound Little-neck Or Manila Clams, Scrubbed And Cleaned
• 2 Tablespoons Cilantro Leaves, For Garnish

1. Heat a wok or large skillet over medium heat and add oil.
2. Once oil is hot, add garlic, shallots, lemongrass, ginger, and chilies.
3. Stir-fry for 30 seconds.
4. Carefully stir in wine, fish sauce, and scallions.
5. Add in clams, stir the contents, and cover with a lid.
6. Allow clams to cook for 45 minutes or until shells have opened.
7. Plate clams and garnish with scallions and cilantro.

peanut oil, garlic, shallots, white bulbs, ginger, chilies, white wine, fish sauce, scallions, manila clams, cilantro

Taken from tastykitchen.com/recipes/main-courses/clams-with-ginger-and-lemongrass/ (may not work)