Thai-style boiled clams

Ingredients:

• 170 g small or medium clams (washed well)
• 200 g of shrimp
• 450 g sliced andouille sausages
• 4 cups chicken broth or canned low-sodium chicken broth
• 4 stalks of fresh onion, cut into 5 cm pieces and lightly beaten lemongrass (remove tough outer stems)
• A 10cm piece of fresh ginger, sliced ​​into pieces.
• 2 lemons, halved
• 1 small red onion, coarsely chopped
• 2 large red potatoes, sliced
• 3 ears of corn, cut in half
• 2 tsp chopped garlic
• 2 tablespoons chopped cilantro leaves for garnish

Preparation:

1. In a large soup pot or small stockpot, combine the chicken broth, lemongrass, and ginger and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Squeeze the lemon halves, then add the red onion, potatoes, corn, sausage, and garlic. Simmer for about 8-10 minutes.
2. Increase the heat to a simmer and add the clams. Cover the pan and cook, stirring occasionally, until the mixture returns to a simmer and the clams open, about 4-6 minutes.
   
   Add the shrimp 3 minutes before the end of cooking. Remove the lemongrass and ginger pieces. Serve the shrimp and clams in shallow bowls, drizzled with a little broth. Garnish with chopped cilantro.