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5 from 6 votes

Vietnamese lemongrass beer steamed clams

These Vietnamese lemongrass beer steamed clams take 15 minutes to throw together for easy entertaining. The meaty, juicy clams are infused with lemongrass and pair perfectly with a cold glass of beer. 
Prep Time5 mins
Cook Time10 mins
Course: Appetizer
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran


  • 2 lbs Manila clams
  • 4 stalks of lemongrass, use only young pale green parts
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp olive oil
  • 1 cup of beer
  • 1/2 tbsp fish sauce
  • 1 tsp granulated sugar


  • Using the back of a knife, gently smash the root ends of the lemongrass stalk to release the flavor. Slice each stalk crosswise into 2 inch batons.
  • Heat a large pot on the stove over medium-high heat. Add the oil, shallot, garlic, and lemongrass and saute for 5 minutes or until aromatic but not burnt.
  • Add the beer and bring it to a boil. Stir in the fish sauce and sugar until dissolved.
  • Add the clams and cover the pot with a lid and them steam until clams have opened.  It will take about 5-8 minutes.
  • Transfer the clams and juices to a serving platter. Serve immediately with Vietnamese coriander and bird’s eye chile.


It’s important to use fresh live clams for the best taste. Pick clams with shells tightly closed. If the shells are open, give them a quick tap. If they don’t close, discard them.
Just before cooking, soak the clams in a large pot of cold water for 30 minutes. Drain well, being sure to remove all sand.