Lemongrass Clams with Scallions and White Beans - Foley Food and Wine Society

Ingredients

• 2 lbs littleneck or manila clams
• 2 stalks fresh lemongrass
• 2 bunches scallions or green onions, sliced
• 3 cloves garlic
• 2” – 3” piece fresh ginger, scrubbed clean
• 2 Tbsp coconut oil or neutral vegetable oil
• 1 cup unsweetened coconut water
• 1 Tbsp Vietnamese fish sauce, such as Red Boat or Three Crabs
• 2 tsp brown sugar
• 2 15-oz cans (about 3½ cups) creamy white beans, rinsed and drained
• 2-3 Tbsp unsalted butter (or vegan alternative like Violife)
• fresh lemon or lime juice to taste
• ¼ cup roasted peanuts
• Optional: ¼ cup fried onions