Coconut Broth Clams with Lemongrass Recipe

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.