Print

Coconut Broth Clams with Lemongrass Recipe

Coconut Broth Clams with Lemongrass Recipe
Print Recipe

★★★★★

5.2 from 11 reviews

Coconut Broth Clams with Lemongrass is a flavorful and aromatic seafood dish that combines the briny taste of clams with the exotic flavors of lemongrass and coconut milk. This recipe is perfect for impressing dinner guests or enjoying a special meal at home.

Ingredients

Scale

Clams:

  • 24 little neck clams or Manila clams (scrubbed)
  • Cold water (for soaking)
  • Sea salt

Broth:

  • 1/2 tablespoon unrefined coconut oil
  • ½ medium red onion (thinly sliced)
  • 2 large lemongrass stalks
  • 3 tablespoons minced fresh ginger (about 2 inches)
  • 4 or 5 garlic cloves (minced)
  • 1 teaspoon crushed red pepper flakes (or 2 Thai chili peppers, minced)
  • 1/2 cup dry white wine
  • 1 tablespoon light brown sugar
  • 1 tablespoon Asian fish sauce or low-sodium soy sauce
  • 2 1/2 cups vegetable or chicken stock
  • 1/2 14-ounce can full-fat unsweetened coconut milk, shaken thoroughly before opening

Garnish:

  • Thinly sliced scallions
  • Fresh chopped cilantro for garnish
  • Sourdough Bread (optional for serving)

Instructions

  1. Pick through the clams and discard any that are open and do not close when firmly tapped—these clams are dead and should not be eaten. Add the rest to a colander.
  2. Rinse and scrub the clams to remove any sand or barnacles from the shells.
  3. Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.
  4. Soak the clams in the bowl of salt water for at least 1 hour and up to overnight to release any grit and sand.
  5. Transfer the clams to another large bowl of fresh water and let soak for 15 to 30 minutes to remove excess salt.
  6. Melt the coconut oil in a wok or large pan over medium heat. Add the onion and cook until translucent.
  7. Bruise the lemongrass stalks to release their aroma. Add lemongrass, ginger, garlic, and red pepper flakes to the wok and cook until fragrant.
  8. Deglaze the pan with white wine and simmer until reduced by half.
  9. Add brown sugar, fish sauce, stock, and coconut milk to the pan and bring to a boil.
  10. Add clams and cook until fully opened, then discard any closed clams.
  11. Divide clams and broth among serving bowls. Garnish with scallions and cilantro. Serve with bread.

Notes

  • Make sure to discard any clams that do not open during cooking, as they may be unsafe to eat.
  • Adjust the spice level by adding more or less crushed red pepper flakes or Thai chili peppers.
  • For a richer broth, you can add more coconut milk to taste.

Nutrition

Keywords: Coconut Broth Clams, Lemongrass Clams, Seafood Recipe, Clam Soup

Find it online: https://foodbylina.com/coconut-broth-clams-with-lemongrass-recipe/