How To Make Coconut Broth Clams
Relish a seafood dish brimming with flavors with these coconut broth clams. It’s cooked in coconut milk with lemongrass, white wine, and fresh ginger.
Serves:
Ingredients
For Clams:
- 2lbclam,littleneck, or manila clams, scrubbed
- cold water,for soaking
- 3tbspsea salt
For Grilled Bread:
- 1sourdough baguette
- olive oil,for brushing
- sea salt,to taste
For Coconut Broth:
- 1tbspcoconut oil
- ½medium red onion,thinly sliced
- 2stalkslarge lemongrass
- 3tbspginger,fresh, minced
- 4clovesgarlic,minced
- 1tspred pepper flakes,or 2 minced Thai chilies
- 1cupdry white wine
- 1tbspbrown sugar
- 1tbspfish sauce,or low sodium soy sauce
- 2cupsvegetable broth,or chicken broth
- 13ozcoconut milk,(1can), full-fat
For Garnish:
- scallion,thinly sliced
- cilantro,fresh, chopped
Instructions
Clams:
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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.
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Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
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Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons of salt for every 6 cups of water.
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Place the colander in the bowl of saltwater and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand.
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Transfer the clams in the colander to another large bowl of freshwater to desalt for 15 to 30 minutes.
Grilled Bread:
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Slice the sourdough baguette into ½-inch pieces.
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Brush each slice with olive oil and sprinkle with salt.
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Toast the bread on a grill pan over medium-high heat for about 2 minutes per side until golden brown and crusty. Set aside.
Coconut broth:
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Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook for about 3 minutes until it starts to become translucent.
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Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch pieces.
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Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook for about 3 minutes until fragrant.
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Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook fr about 5 minutes until reduced by half.
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Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
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Add the clams, return to a boil, and cook for 5 to 8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
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Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
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Enjoy!
Nutrition
- Calories: 772.04kcal
- Fat: 35.70g
- Saturated Fat: 22.40g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.80g
- Polyunsaturated Fat: 2.29g
- Carbohydrates: 60.28g
- Fiber: 2.31g
- Sugar: 7.27g
- Protein: 44.30g
- Cholesterol: 68.04mg
- Sodium: 2206.96mg
- Calcium: 179.33mg
- Potassium: 635.28mg
- Iron: 11.18mg
- Vitamin A: 231.72µg
- Vitamin C: 5.50mg
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