Coconut Broth Clams with Lemongrass
Ingredients
The clams
-
24
pieces
little neck clams or Manila clams, scrubbed
-
as needed
N/A
cold water, for soaking
-
3 to 4
tablespoons
sea salt
The coconut broth
-
½
tablespoon
unrefined coconut oil
-
½
medium
red onion, thinly sliced
-
2
large stalks
lemongrass
-
3
tablespoons
minced fresh ginger
-
4 or 5
cloves
garlic, minced
-
1
teaspoon
crushed red pepper flakes or 2 Thai chili peppers, minced
-
½
cup
dry white wine
-
1
tablespoon
light brown sugar
-
1
tablespoon
Asian fish sauce or low-sodium soy sauce
-
2 ½
cups
vegetable or chicken stock
-
½
14-ounce can
full-fat unsweetened coconut milk
-
as needed
N/A
thinly sliced scallions
-
as needed
N/A
fresh chopped cilantro for garnish
-
as needed
N/A
sourdough bread, optional for serving
Instructions
- Discard any clams that are open and do not close when tapped.
- Rinse and scrub the clams to remove sand and barnacles.
- Soak the clams in a saltwater solution for at least 1 hour.
- Transfer the clams to fresh water and soak for 15 to 30 minutes.
- Melt coconut oil in a wok or large pan over medium heat and cook the onion until translucent.
- Bruise the lemongrass stalks and add them to the pan along with ginger, garlic, and red pepper flakes, cooking until fragrant.
- Deglaze the pan with white wine and reduce by half.
- Add brown sugar, fish sauce, stock, and coconut milk, then bring to a boil.
- Add the clams and cook until they are fully opened, discarding any that remain closed.
- Divide the clams and broth into bowls, garnish with scallions and cilantro, and serve with bread.
Nutrition Facts (estimated)
Servings
4
Calories
233
Total fat
10g
Total carbohydrates
18g
Total protein
12.5g
Sodium
890mg
Cholesterol
20mg
You might also like