Serves 6

Ingredients:

2 tablespoons olive oil
4 shallots, chopped
2 garlic cloves, chopped
3 (3-inch) sticks lemon grass
1/2 teaspoon ground ginger
3 cups water
1/4 cup chopped fresh cilantro, divided
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
40 clams, washed and scrubbed
1/4 cup heavy whipping cream
1 tablespoon fresh lemon juice
4 green onions, sliced diagonally

Heat oil in a stock pot over medium heat. Add shallots and garlic; sauté 1 minute or until tender. Add lemon grass and ginger; cook 1 minute. Add the water; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add 2 tablespoons cilantro. Remove from heat; cover and let stand 5 minutes.
Return broth to a boil. Add wine, salt and pepper; cover, reduce heat, and simmer 2 minutes. Add clams; cover and simmer until opened, about 5 minutes. Add cream; cook 1 minute. Stir in lemon juice, onions, and remaining cilantro. Discard any unopened clams.