Coconut Broth Clams with Lemongrass Recipe

If you’re looking to capture the soul-warming comfort of a seafood classic with a twist, Coconut Broth Clams with Lemongrass is a showstopper you absolutely must try. Briny, tender clams are bathed in a luscious, aromatic coconut broth scented with ginger, garlic, and the bright citrusy notes of lemongrass. Finished with a flurry of fresh herbs and a hint of heat, this dish delivers both elegance and everyday rustic charm. Whether you serve it alongside crusty sourdough for dipping or simply savor it by the spoonful, Coconut Broth Clams with Lemongrass is that bowl of seaside magic you’ll crave again and again.

Ingredients You’ll Need

The beauty of Coconut Broth Clams with Lemongrass lies in a handful of thoughtfully chosen ingredients—each one essential, each one playing its part to create depth, aromatic brightness, and that irresistible, milky broth. Here’s what you’ll need and why they matter in every steamy, aromatic bite.

• Clams: Fresh little neck or Manila clams bring sweet, briny flavor and tender bite; always scrub them well and discard any that refuse to close before cooking.
• Cold Water & Sea Salt: This salty soak cleans the clams of grit, ensuring a grit-free, luxurious broth.
• Coconut Oil: Adds a subtle, nutty richness that echoes the coconut broth theme and enhances aromatics.
• Red Onion: Thinly sliced red onion provides a gentle sweetness and color contrast.
• Lemongrass Stalks: Their citrusy aroma is the signature scent and taste of this dish, infusing the broth with extraordinary flavor.
• Fresh Ginger: Adds zesty warmth and complexity, making the broth irresistibly fragrant.
• Garlic: For pungent, deep flavor that mellows as it cooks, essential for the savory backbone.
• Crushed Red Pepper Flakes or Thai Chili Peppers: Bring a playful kick of heat that balances the coconut’s richness; use Thai chili for extra spice.
• Dry White Wine: Lifts and brightens the broth, deglazing the pan and adding dimension.
• Light Brown Sugar: Just a spoonful smooths out the edge and enhances all the aromatic flavors.
• Fish Sauce or Low-Sodium Soy Sauce: For a hit of umami depth—fish sauce is classic, but soy sauce works as a great alternative.
• Vegetable or Chicken Stock: The backbone of the broth, helping everything come together silky and savory.
• Full-Fat Unsweetened Coconut Milk: Shaken before use, this is the star that brings creaminess and gentle coconut flavor.
• Scallions: Add crunch and a dash of color as a fresh garnish.
• Fresh Cilantro: For a leafy, herbal finish—it’s one last bright note layered on top.
• Sourdough Bread (optional): Ideal for scooping and soaking up every last drop of that sublime coconut broth.

How to Make Coconut Broth Clams with Lemongrass

Step 1: Sort and Prep the Clams

Before anything else, pick through your clams. Discard any that are cracked, open, or refuse to close when tapped—they’re not safe to eat. Place the rest in a colander to get them ready for a good bath.

Step 2: Scrub and Soak the Clams

Rinse and scrub each clam under cold water, removing any sand or barnacles stubbornly attached to the shells. This effort guarantees a sparkling clean broth in your Coconut Broth Clams with Lemongrass.

Step 3: Desalt and Degrit

Fill a large bowl with cold water and stir in 3 to 4 tablespoons of sea salt for every 6 cups. Set your colander of clams right in this bowl and let them soak for at least an hour (or up to overnight). The clams will filter the water and push out any sand; thanks to the colander, it’s easy to lift the clams away from the released grit.

Step 4: Give a Final Rinse

Once grit has settled, transfer the clams to a fresh bowl of cold water for another 15 to 30 minutes. This final soak removes any excess salt, leaving the clams perfectly seasoned but not overly salty.

Step 5: Sauté Your Aromatics

Set a wok or large pan on medium heat and melt the coconut oil. Slide in the sliced red onion and cook until soft and translucent—about 3 to 4 minutes—welcoming the kitchen-filling sweetness of onion.

Step 6: Prep and Add Lemongrass, Ginger, Garlic, and Spice

Take your lemongrass stalks and give them a few firm whacks with a wooden spoon to bruise and release those incredible aromas. Slice them into 4-inch pieces and add to the pan along with ginger, garlic, and your chosen spice (red pepper flakes or Thai chili). Cook for about 3 minutes, until the flavors start to mingle and perfume the air.

Step 7: Deglaze With Wine

Carefully pour in the white wine, scraping up any golden bits stuck to the bottom. Bring everything to a gentle simmer and let the liquid reduce by half—this concentrates the flavor and gives your Coconut Broth Clams with Lemongrass a lovely vibrance.

Step 8: Build the Broth

Add in the brown sugar, fish sauce or soy sauce, stock, and coconut milk (make sure you’ve given the can a good shake). Turn the heat to high and bring it all to a joyful boil, letting the flavors meld together for a minute or two.

Step 9: Steam the Clams

Gently tip in the cleaned, drained clams. Cover, return to a boil, and cook for 5–8 minutes. Watch as the clams pop open to signal they’re ready—any that stubbornly stay closed should be discarded. Fish out and discard the lemongrass pieces.

Step 10: Serve Vibrantly

Carefully divide the steamy clams and coconut broth among serving bowls. Shower with plenty of scallions and cilantro, then offer slices of sourdough for dunking into that heavenly, coconut-kissed broth.

How to Serve Coconut Broth Clams with Lemongrass

Garnishes

Don’t skip the finishing touches—thinly sliced scallions add a crisp snap, while generous fresh cilantro brings an herbal lift that complements the lemongrass beautifully. A tiny extra sprinkle of red pepper flakes or thinly sliced chili can give an extra pop of color and heat to your Coconut Broth Clams with Lemongrass.

Side Dishes

Sourdough bread is a natural for soaking up the golden coconut broth, but steamed jasmine rice, sticky rice, or even noodles make perfect partners. A fresh cucumber salad or a side of lightly grilled vegetables also creates a balanced, memorable meal with Coconut Broth Clams with Lemongrass.

Creative Ways to Present

For an eye-catching presentation, try serving the clams straight from a rustic Dutch oven brought to the table or in small bowls nested over warm pebbles or rocks for a beachy feel. If you’re aiming for a tapas-style spread, dish up mini portions of Coconut Broth Clams with Lemongrass in individual ramekins alongside a selection of dipping breads and condiments.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Broth Clams with Lemongrass should be cooled quickly and stored in an airtight container in the refrigerator. Enjoy within 1–2 days for the best texture and taste, as shellfish are delicate and the broth can thicken on standing.

Freezing

It’s best not to freeze this dish, as the clams can develop a rubbery texture and the coconut milk-based broth can separate when thawed. If you do want to save the broth, freeze it separately—just omit any clams and fresh herbs.

Reheating

Gently reheat leftover Coconut Broth Clams with Lemongrass over low heat on the stovetop, just until warmed through. Avoid boiling, as overcooking can make the clams tough. If the broth has thickened, a splash of water or stock will bring it back to its silky, soup-like consistency.

FAQs

Can I use frozen clams?

While fresh clams offer the best flavor and texture, you can use frozen clams in a pinch. Just thaw them fully and check for cracked or open shells before cooking. The broth’s brininess might be slightly muted compared to using fresh.

What can I substitute for lemongrass?

If lemongrass is hard to find, try using a few strips of lemon zest and a bit of fresh lime juice for a similar citrusy brightness in your Coconut Broth Clams with Lemongrass, though the flavor won’t be quite as aromatic.

How do I know when the clams are cooked?

Clams are ready when their shells open wide. Always cook them just until they open—this usually takes about 5 to 8 minutes. Any that stay tightly closed after cooking should be discarded, as they might not be safe to eat.

Can I make this dish dairy-free and gluten-free?

Absolutely! The recipe is already dairy-free thanks to coconut milk, and it’s gluten-free if you use gluten-free soy sauce or fish sauce and skip the bread or serve with a gluten-free option.

Is this recipe spicy?

Coconut Broth Clams with Lemongrass has a touch of heat from red pepper flakes or Thai chili peppers, but you can adjust the spice level to suit your taste. Start light and add more as desired!

Final Thoughts

Nothing makes a meal feel like a seaside escape quite like a steaming bowl of Coconut Broth Clams with Lemongrass. I hope you’ll invite this dish into your kitchen, share it with friends or family, and let its warmth and flavor transport you. Dive in and don’t forget the bread for that last, mouthwatering spoonful of broth!

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