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)
Serve with aioli topped baguettes or French bread.
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