Lemongrass Clam Soup

Lotte Mart had clams, I had lemongrass my mom sent me. It’s time to try my hand at my favorite clam soup.

I adapted my own version of this recipe.


  • as much clam as you can handle, but probably one pound
  • a teaspoon of mashed ginger
  • one shallot (chopped)
  • a teaspoon of chopped garlic
  • cooking oil
  • lemongrass (it’s better to use a whole stalk, and pound the white part, but I only had chopped lemongrass my mom sent me)
  • fish sauce
  • a dash of sugar
  • a dash of salt
  • A LOT of pepper
  • one Thai chili (I didn’t have this, so I used chili pepper flakes)
  • 3 cups of water


  1. Saute ginger, onion, and garlic in oil
  2. Toss in clams
  3. Pour water in
  4. Add lemongrass, fish sauce, salt and sugar to taste
  5. Put in a generous portion of pepper (the pepper gives it a good kick, so judge how much you can handle)
  6. Cover with a lid and let it simmer for five minutes

I’ll be honest. I’m awfully terrible at cooking – especially the first time I try a recipe. This time, however, I loved it! I can probably tweak the flavoring a bit more next time, but I’m pretty proud of the end result.


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