Vietnamese Baby Clams with Lemongrass

1: Clean the baby clams thoroughly (at least 5 times, rinse and drain) to remove all the sand and dirt. Drain and set aside to completely dry.

2: In a pan, heat oil on high.

3: Once the oil is hot, add your shallots, garlic, and lemongrass. Stir and cook until garlic begins to golden.

4: Add your thai chilis and baby clams. Saute for 1 minute.

5: Add black pepper, turmeric, and fish sauce. Saute for another minute.

6: Add half your cleaned Vietnamese coriander and mix well. Turn off the heat.

7: To serve, plate your cooked baby clams, garnish with remainder of Vietnamese coriander, and side of shrimp chips or sesame rice paper.