Description
A delicious, aromatic Coconut Broth Clams recipe: fresh Manila clams steamed in a silky coconut milk broth infused with lemongrass, ginger, garlic, and a hint of chili.
Ingredients
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24 small neck or Manila clams, scrubbed
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1 tbsp coconut oil
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1 red onion, thinly sliced
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2 stalks lemongrass, bruised
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2-inch piece ginger, minced
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3 garlic cloves, minced
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2 Thai chilies, minced
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1/2 cup dry white wine
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1 tbsp light brown sugar
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1 tbsp fish sauce
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2 1/2 cups vegetable or chicken stock
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7 oz full-fat coconut milk
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Fresh cilantro and scallions, for garnish
Instructions
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Purge: Soak clams in salted cold water for 1 hour, then rinse in fresh water.
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Sauté: Heat coconut oil. Sauté onion, lemongrass, ginger, garlic, and chili until fragrant.
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Simmer: Add wine and reduce by half. Stir in sugar, fish sauce, stock, and coconut milk. Simmer.
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Steam: Add clams, cover, and cook 5-8 minutes until open. Discard unopened clams.
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Serve: Remove lemongrass. Serve in bowls with scallions, cilantro, and sourdough bread.
Notes
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Purging: Essential to remove sand from the clams for a pleasant texture.
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Lemongrass: Must be bruised to release its aromatic oils.
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Discard: Always throw away clams that do not open after cooking.
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Liquid Swap: Use extra stock and lime juice if omitting wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course / Appetizer
- Method: Steaming
- Cuisine: Southeast Asian Fusion
Nutrition
- Serving Size: 1 serving (¼ of the recipe)
- Calories: ≈ 420 kcal
- Sugar: ≈ 8 g
- Sodium: ≈ 980 mg
- Fat: ≈ 28 g
- Saturated Fat: ≈ 21 g
- Unsaturated Fat: ≈ 6 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 18 g
- Fiber: ≈ 3 g
- Protein: ≈ 22 g
- Cholesterol: ≈ 65 mg
Keywords: Coconut Broth Clams, Thai Clams Recipe, Lemongrass Coconut Soup, Steamed Clams, Healthy Seafood Recipe, Manila Clams, Coconut Milk Clams, 2026 Recipes