There’s something utterly enchanting about a bowl of clams simmered in a fragrant broth, especially when it transports you to a tropical paradise with every spoonful. I still remember the first time I tried a seafood dish that sang with bright, bold flavors. It was my first visit to a quaint beachside cafe, the salty sea breeze mingling with the scents of coconut and lemongrass drifting from the kitchen. Fast forward to today, and I can’t help but recreate that moment in my own kitchen with this delightful recipe for Tropical Coconut Broth Clams with Lemongrass Delight.

Every time I make this dish, it feels like a tiny vacation! The creamy coconut broth, infused with zesty lemongrass and a symphony of spices, transforms simple clams into a showstopper. And the best part? It’s so easy to whip up, perfect for busy weeknights or when you want to impress without the fuss. Let’s gather our ingredients and dive into this delicious adventure!

Why You’ll Love This Recipe

• Effortless to Prepare: With minimal prep and cooking time, this dish is ready in under 30 minutes!
• Budget-Friendly: Clams are often surprisingly affordable, making this a great option for a satisfying meal.
• Comforting Flavors: The combination of coconut milk, herbs, and spices creates a creamy, dreamy broth that’s hard to resist.
• Impressive Presentation: Serve this dish in a big bowl with a sprinkle of fresh herbs, and it looks like you just stepped out of a gourmet restaurant!

Ingredients

Here’s what you’ll need to make your own Tropical Coconut Broth Clams:

• 2 pounds fresh clams (like littlenecks or manila)
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable or seafood broth (homemade or store-bought)
• 2 stalks lemongrass, trimmed and smashed
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered)
• 1 inch piece of ginger, sliced thin
• 1 red chili, sliced (adjust for spice preference)
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt and black pepper, to taste

Step-by-Step Instructions

Cooking your own Tropical Coconut Broth Clams is easier than you might think! Follow these simple steps:

1. Prep the clams: Rinse the clams under cold water to remove any sand or grit. Discard any that are open and won’t close when tapped.
2. Make the broth: In a large pot, combine the coconut milk, vegetable or seafood broth, smashed lemongrass, garlic, ginger, and red chili. Stir and bring to a simmer over medium heat.
3. Add the clams: Once the broth is simmering, add the clams and cover the pot. Cook for about 5-7 minutes, or until the clams have opened up, discarding any that remain closed.
4. Season and finish: Add the fish sauce, lime juice, and season with salt and pepper to taste. Give it a gentle stir to incorporate all the wonderful flavors.
5. Garnish and serve: Remove from heat, ladle the broth and clams into bowls, and sprinkle with fresh cilantro for that burst of color and flavor.

Pro Tips & Variations

Explore your culinary creativity with these fun tips!

• Spice it up: If you love a little heat, consider adding more red chili or a dash of chili flakes.
• Herb substitutions: Experiment with other fresh herbs like basil or mint for a different flair!
• Protein boost: Toss in some shrimp or fish fillets along with the clams for an even heartier meal.
• Vegan option: Substitute clams with mushrooms (like shiitake) and use vegetable broth for a vibrant vegetarian version.

Serving Suggestions

This dish is meant to be enjoyed with friends and family, so consider serving it as part of a cozy gathering. Here’s how I would do it:

• With crusty bread: Fresh French baguette or sourdough is perfect for dipping into that luscious broth!
• Over rice: Scooping the clams and broth over a bed of jasmine rice can be a comforting option.
• With a side salad: A light, crunchy salad with lime vinaigrette complements the richness of the broth beautifully.
• Chilled beverage: Pair it with a crisp white wine or a fruity mocktail for a refreshing contrast.

Storage Tips

Planning ahead? Here’s how to store any leftovers without losing that delightful flavor:

• Refrigeration: Let the clams and broth cool to room temperature, then transfer to an airtight container. They can last in the fridge for up to 2 days.
• Freezing: If you want to keep it longer, freeze the broth without the clams in a freezer-safe container. Just be sure to use it within 3 months for optimal flavor.
• Reheat with care: Slowly bring the broth back to a simmer on the stove. If you froze it, allow it to thaw in the fridge overnight before reheating.

How can I tell if the clams are fresh?

Fresh clams should be closed tight or will close when tapped. Any that remain open after being tapped should be discarded.

Can I use canned clams for this recipe?

While fresh clams create the best flavor, you can use canned clams in a pinch! Just add them at the end to warm them through since they are already cooked.

What’s the best way to clean clams?

To clean clams, soak them in cold water for about 30 minutes to an hour, allowing them to expel any sand. Rinse them under cold water before cooking.

Is this dish gluten-free?

Yes! Just ensure your vegetable or seafood broth is gluten-free, and you’re good to go!

Conclusion

There you have it, friends! A vibrant and fragrant dish that transports you straight to a tropical getaway. Once you’ve tried these Tropical Coconut Broth Clams with Lemongrass Delight, I’d love to hear how it turned out for you. Did you make any fun variations? What did you serve it with? Please share your thoughts in the comments below; food adventures are always better when shared!

Tropical Coconut Broth Clams: A Lemongrass Delight Recipe

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• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Savor tropical coconut clams in a fragrant lemongrass broth. Discover this delightful recipe for a refreshing taste of the tropics!

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Ingredients

Scale 1x2x3x

2 pounds of fresh clams (like littlenecks or manila)

1 can (13.5 oz) of coconut milk

2 cups of vegetable or seafood broth (homemade or store-bought)

2 stalks of lemongrass, trimmed and smashed

2 cloves of garlic, minced

1 inch piece of ginger, sliced thin

1 red chili, sliced

1 tablespoon of fish sauce

Juice of 1 lime

Fresh cilantro, for garnish

Salt and black pepper, to taste

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Instructions

Rinse the clams under cold water to remove any sand or grit. Discard any that are open and won’t close when tapped.

In a large pot, combine the coconut milk, vegetable or seafood broth, smashed lemongrass, garlic, ginger, and red chili. Stir and bring to a simmer over medium heat.

Once the broth is simmering, add the clams and cover the pot. Cook for about 5-7 minutes, or until the clams have opened up, discarding any that remain closed.

Add the fish sauce, lime juice, and season with salt and pepper to taste. Give it a gentle stir to incorporate all the wonderful flavors.

Remove from heat, ladle the broth and clams into bowls, and sprinkle with fresh cilantro for that burst of color and flavor.

Notes

A vibrant and fragrant dish that transports you straight to a tropical getaway with clams simmered in a creamy coconut broth infused with zesty lemongrass and spices.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Tropical

Nutrition

• Serving Size: 4 servings
• Calories: 400
• Sugar: 5 grams
• Fat: 22 grams
• Carbohydrates: 20 grams
• Fiber: 3 grams
• Protein: 30 grams

Keywords: clam recipe, coconut broth, lemongrass, tropical seafood, easy seafood dish