You may also like
Categories:
gallon water kosher salt bay leaves carrots celery stalks lemongrass onion ginger lemon lime orange whole leaves fresh clams
Viewed: 22 - Published at: 4 years agoIngredients
- 1 gallon water
- 1 tablespoon sea or kosher salt
- 3 bay leaves
- 2 carrots, peeled and cut into 1/2-inch semi-circles
- 2 celery ribs, cut into 1/2-inch lengths
- 4 stalks lemongrass, bottom white part only, roughly chopped
- 1 large onion, quartered and halved
- 1 (2-inch) piece ginger, grated
- 1 lemon, quartered
- 1 lime, quartered
- 1 orange, quartered
- 6 individual bags Lapsang Souchong tea or 2 ounces whole leaves
- 4 pounds fresh clams in bags, (recommended: littleneck or cherrystone)
Method
- In a 2 to 3 gallon stock pot, over medium-high heat, add the water, salt, bay leaves, carrots, celery, lemongrass and onion.
- Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes.
- Once the vegetables have softened slightly, add the ginger, fruits, and tea.
- Allow the flavors to blend for 10 minutes, then add the bagged clams.
- Cook until the clams have opened about 10 to 14 minutes.
- Remove the clam bags from the water, and put them into a colander.
- Open the bags, drain and serve.
