Sunday Sawce ep. 5: lemongrass coconut beer clamzzzz 🥥🍻 Ingredients 2 lb manila clams 2 cups shiitake mushrooms, torn into walnut-sized pieces 2 tablespoons olive oil 2 shallots, sliced 1 inch ginger, peeled and quartered 3 garlic cloves, sliced 1 lemongrass stalk, sliced in half longways 1 can of coconut milk or half a can of coconut cream (plus ¾ cup water, if using the cream) 1 pilsner Optional: 1 teaspoon honey 2 teaspoons fish sauce Sprinkle of crushed red pepper ½ cup chopped cilantro and scallions (or whatever tender herbs you have) Optional: chili crisp Serve with toasted bread Make it! 1. Place your clams in a large bowl and cover with cold water. Let sit for at least 30 minutes while you prep everything else and then rinse. The clams will release any dirt or sand. 2. Heat a large dutch oven over medium-high heat and add your mushrooms. This is called “sweating,” where the mushrooms will release all of their water without soaking up any oil later on. Sweat the mushrooms ...