Tropical Coconut Broth Clams: A Lemongrass Delight Recipe
Author:antaki
Total Time:30 minutes
Yield:4 servings 1x
Description
Savor tropical coconut clams in a fragrant lemongrass broth. Discover this delightful recipe for a refreshing taste of the tropics!
Ingredients
Scale
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
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.
