Who loves clams?? The perfect pair!3 pounds of live Manila clams
1 stalk of lemongrass
4-5 Thai chilies
Green onions cut into 1 inch pieces
Rinse and drain clams and set aside.
In a large skillet, add about a tbsp. oil. Add in garlic, lemongrass, ginger, thai chilies and sauté until fragrant. The juice of the clams will start coming out and the shells will open. Once clams are almost done, add about a tbsp. of sugar and toss evenly. Add in green onions last and mix. If clams broth is too salty, add about 1/2 -1 cup of water. All done!