Description
Experience a vibrant and aromatic dish with these Coconut Broth Clams infused with lemongrass. Fresh little neck clams simmered in a fragrant broth of coconut milk, lemongrass, ginger, and garlic create a deliciously rich and spicy seafood stew, balanced with a hint of sweetness and savoriness. Perfect served with crusty sourdough bread to soak up the luscious broth.
Ingredients
Scale
Clams and Soaking
- 2 pounds Little Neck Clams or Manila Clams (Live and scrubbed clean)
- 1 gallon Cold Water (For soaking clams)
- 1/4 cup Sea Salt (For soaking clams)
Broth and Aromatics
- 2 tablespoons Unrefined Coconut Oil (Cooking fat)
- 1 medium Red Onion (Chopped)
- 2 stalks Lemongrass (Bruised)
- 2 inches Fresh Ginger (Minced)
- 4-5 cloves Garlic (Minced)
- 1 teaspoon Crushed Red Pepper Flakes (Adjust to taste)
- 1/2 cup Dry White Wine (Optional for deglazing)
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Asian Fish Sauce or Low-Sodium Soy Sauce
- 4 cups Vegetable or Chicken Stock (Low-sodium)
- 1 can Full-Fat Unsweetened Coconut Milk (Do not substitute with lower-fat options)
Garnishes and Serving
- 2 stalks Scallions (Chopped)
- 1/4 cup Fresh Cilantro (Chopped)
- 1 loaf Sourdough Bread (Optional for serving)
Instructions
- Soaking the clams: Rinse the scrubbed clams thoroughly in cold water, then soak them in a saltwater solution made with 1 gallon cold water and 1/4 cup sea salt for at least 1 hour to purge any sand or grit.
- Sauté the onion: In a large wok or pan, heat 2 tablespoons of unrefined coconut oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until translucent and fragrant.
- Add aromatics: Bruise the lemongrass stalks to release their flavor and add them to the pan along with minced ginger, garlic, and crushed red pepper flakes. Sauté for about 3 minutes until the mixture is fragrant.
- Deglaze with wine: Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a spatula. Cook until the wine reduces by half, about 3-4 minutes.
- Prepare the broth: Stir in 1 tablespoon light brown sugar, 1 tablespoon Asian fish sauce (or low-sodium soy sauce), 4 cups vegetable or chicken stock, and 1 can full-fat unsweetened coconut milk. Bring the mixture to a boil.
- Cook the clams: Add the soaked clams to the boiling broth. Cover the pot and let the clams cook for 5-8 minutes until they open. Discard any clams that remain closed and remove the lemongrass stalks before serving.
- Serve and garnish: Divide the clams and coconut broth into serving bowls. Garnish with chopped scallions and fresh cilantro. Serve hot with sourdough bread to soak up the flavorful broth.
Notes
- Ensure clams are live and properly scrubbed before soaking to remove sand and grit.
- If dry white wine is unavailable, you can substitute with an equal amount of extra stock or omit it entirely.
- Adjust crushed red pepper flakes to control the spice level to your preference.
- Discard any clams that do not open during cooking to avoid food safety issues.
- Full-fat coconut milk is essential for the rich, creamy texture of the broth; avoid low-fat substitutes.
- Serving with crusty bread is recommended to enjoy the flavorful broth fully.
