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Spicy Seafood Salad (Yum Talay)<\/h3>\n
Serves 4 as an appetizer, 2 as an entr\u00e9e<\/p>\n
The Dressing<\/strong><\/p>\n The Salad<\/strong><\/p>\n Make the dressing by stirring all the dressing ingredients together in a bowl; set aside.<\/p>\n Wash the clams in cold water and discard any that are broken or will not close their shells when tapped. If you are using wild clams, there may be sand inside the shells, but farm-raised clams usually don\u2019t have this problem.<\/p>\n To get the clams to spit out sand, feel free to use your favourite method, but I like to soak them in cold water with salt for 30 minutes to an hour. After the clams have released the sand, rinse them again in cold water.<\/p>\n In a pot just big enough to hold the clams, add 1 inch (2.5 cm) of water and bring to a boil. Add the lemongrass and clams, then cover and cook for 1\u20132 minutes until the clams open.<\/p>\n Remove from the heat and transfer the clams into a large mixing bowl, leaving the cooking water in the pot (it\u2019s fine if some of the lemongrass comes along with the clams).<\/p>\n If some of the clams did not open, return them to the pot, cover, and cook them for another minute or so\u2014some clams are just late bloomers! Discard any that still won\u2019t open after the second cooking.<\/p>\n <\/div>\n\n
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