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Lapsang Souchong Tea Steamed Clams


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1 gallon water

1 tablespoon sea or kosher salt

3 bay leaves

2 carrots, peeled and cut into 1/2-inch semi-circles

2 celery ribs, cut into 1/2-inch lengths

4 stalks lemongrass, bottom white part only, roughly chopped

1 large onion, quartered and halved

1 (2-inch) piece ginger, grated

1 lemon, quartered

1 lime, quartered

1 orange, quartered

6 individual bags Lapsang Souchong tea or 2 ounces whole leaves

4 pounds fresh clams in bags, (recommended: littleneck or cherrystone)

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