Clams with Lemongrass and Chiles

Ingredients

• Coarse salt
• 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds)
• 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks, thinly sliced crosswise
• 2 tablespoons vegetable oil
• 2 shallots, thinly sliced (about 1/2 cup)
• 3 garlic cloves, minced
• 2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise
• 3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise
• 1/2 cup lime juice, plus lime wedges, for garnish (5 limes total)
• 1/4 cup Asian fish sauce
• 1 cup loosely packed fresh cilantro leaves, coarsely chopped

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