Description
Coconut Broth Clams with Lemongrass is a flavorful seafood dish featuring fresh clams simmered in a fragrant broth of coconut milk, lemongrass, ginger, and garlic. Enhanced with notes of white wine, fish sauce, and a hint of sweetness from brown sugar, this recipe delivers a perfect balance of rich and aromatic flavors ideal for a comforting and impressive seafood meal.
Ingredients
Scale
Clams and Soaking Solution
- 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 Flavorings
- 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
- Soak the Clams: Rinse the scrubbed clams in cold water, then soak them in a saltwater solution made by dissolving sea salt in cold water. Let them soak for at least 1 hour to purge sand and grit.
- Sauté Aromatics: In a large wok or pan, heat the unrefined coconut oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes, releasing its sweetness and aroma.
- Add Lemongrass and Spices: Bruise the lemongrass stalks and add them to the pan along with minced ginger, garlic, and crushed red pepper flakes. Sauté for 3 minutes until fragrant, allowing flavors to meld.
- Deglaze with White Wine: Pour in the dry white wine and use a spatula to scrape any browned bits off the bottom of the pan. Allow the wine to reduce by half, approximately 3-4 minutes, concentrating the flavor.
- Combine Broth Ingredients: Stir in the light brown sugar, fish sauce (or soy sauce), low-sodium vegetable or chicken stock, and full-fat unsweetened coconut milk. Bring the mixture to a boil, creating a rich and creamy broth.
- Cook the Clams: Add the soaked clams to the boiling broth and cover the pot. Let them cook until all clams open, about 5-8 minutes. Discard any clams that remain closed along with the lemongrass stalks before serving.
- Assemble and Serve: Divide the clams and fragrant coconut broth into serving bowls. Garnish with chopped scallions and fresh cilantro. Serve with sourdough bread on the side to soak up the delicious broth.
Notes
- Ensure clams are live and thoroughly scrubbed before soaking to avoid grit in the final dish.
- If white wine is not preferred, you can omit it or substitute with additional stock or a splash of lemon juice for acidity.
- Adjust crushed red pepper flakes according to your heat preference.
- Discard any clams that do not open after cooking to avoid any food safety issues.
- Full-fat coconut milk is crucial for richness; do not substitute with low-fat or light versions.
- This dish pairs beautifully with crusty bread to enjoy the luscious broth fully.
