Name: Coconut Broth Clams with Lemongrass Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Asian
Ingredients: For Clams:; 24 little neck clams; cold water; sea salt; For Coconut Broth:; ½ tbsp coconut oil; ½ medium red onion; 2 lemongrass stalks; 3 tbsp fresh ginger; 6 cloves garlic; 1 tsp crushed red pepper flakes; ½ cup dry white wine; 1 tbsp light brown sugar; 1 tbsp Asian fish sauce; 2½ cups vegetable stock; 7 oz unsweetened coconut milk; Scallions; fresh cilantro; sourdough bread

Photos of Coconut Broth Clams with Lemongrass Recipe

How To Make Coconut Broth Clams with Lemongrass

These delicious Coconut Broth Clams are made with fresh clams, coconut oil, lemongrass, ginger, scallions, and plenty of spices, then topped with cilantro!

Preparation: 1 hour 30 minutes

Cooking: 20 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

For Clams:

24little neck clams,or Manila clams, scrubbed
cold water,for soaking
sea salt

For Coconut Broth:

½tbspcoconut oil,unrefined
½medium red onion,thinly sliced
2lemongrass stalks,large
3tbspfresh ginger,about 2-inches, minced
6clovesgarlic,minced
1tspcrushed red pepper flakes,or 2 Thai chili peppers, minced
½cupdry white wine
1tbsplight brown sugar
1tbspAsian fish sauce,or low-sodium soy sauce
2½cupsvegetable stock,or chicken stock
7ozunsweetened coconut milk,(½ can) full-fat, shaken thoroughly before opening
scallions,thinly sliced
fresh cilantro,chopped, for garnish
sourdough bread,optional, for serving

Instructions

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.
Rinse and scrub the clams to remove any sand or barnacles from the shells.
Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups of water.
Stir until most of the salt has dissolved.
Place the colander in the bowl of salt-water and soak the clams for at least 1 hour and up to overnight, so they release any grit and sand.
Transfer the clams in the colander to another large bowl of fresh water and let soak for 15 to 30 minutes to remove excess salt.
In a wok or large pan, melt the coconut oil over medium heat. Add the onion and cook for 3 to 4 minutes until translucent.
Firmly whack the lemongrass stalks with a wooden spoon to bruise them, helping to release the aroma and flavor during cooking.
Trim the ends, then slice the stalks into 4-inch pieces.
Add the lemongrass to the wok, then add the ginger, garlic, and red pepper flakes. Cook for about 3 minutes until fragrant.
Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook for about 3 to 4 minutes until reduced by half.
Add the brown sugar, fish sauce, stock, and coconut milk, and bring to a boil.
Add the clams, return to a boil, and cook for 5 to 8 minutes until the clams are fully opened.
If any clams remain closed, discard them. Discard the lemongrass.
Divide the clams and broth among individual serving bowls.
Garnish with scallions and cilantro, and serve with bread for dipping in the broth.

Recipe Notes

Live clams will filter the water and push out any impurities in the process. The grit falls to the bottom of the bowl and the colander allows you to lift out the clams without disturbing the grit.

Nutrition

Calories: 250.00kcal
Fat: 13.32g
Saturated Fat: 11.06g
Trans Fat: 0.01g
Monounsaturated Fat: 0.71g
Polyunsaturated Fat: 0.37g
Carbohydrates: 14.23g
Fiber: 0.63g
Sugar: 3.53g
Protein: 14.86g
Cholesterol: 26.10mg
Sodium: 911.46mg
Calcium: 75.80mg
Potassium: 343.87mg
Iron: 4.23mg
Vitamin A: 97.73µg
Vitamin C: 4.82mg

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