Coconut Broth Clams with Lemongrass Recipe
This Coconut Broth Clams with Lemongrass recipe features tender little neck clams simmered in a fragrant and creamy broth made from coconut milk, lemongrass, ginger, garlic, and a touch of spice. The dish combines Asian-inspired flavors with fresh herbs and white wine, creating a delightful seafood soup perfect for sharing with friends or family. Served with crusty sourdough bread, it’s ideal for soaking up the flavorful broth.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Clams and Soaking
- 24 little neck clams or Manila clams (scrubbed)
- Cold water (for soaking)
- Sea salt (3 to 4 tablespoons per 6 cups water for soaking)
Broth
- 1/2 tablespoon unrefined coconut oil
- ½ medium red onion (thinly sliced)
- 2 large lemongrass stalks
- 3 tablespoons minced fresh ginger (about 2 inches)
- 4 or 5 garlic cloves (minced)
- 1 teaspoon crushed red pepper flakes (or 2 Thai chili peppers, minced)
- 1/2 cup dry white wine
- 1 tablespoon light brown sugar
- 1 tablespoon Asian fish sauce or low-sodium soy sauce
- 2 1/2 cups vegetable or chicken stock
- 1/2 (14-ounce) can full-fat unsweetened coconut milk, shaken thoroughly before opening
Garnish and Serving
- Thinly sliced scallions
- Fresh chopped cilantro for garnish
- Sourdough bread (optional for serving)
Instructions
- Prepare the clams: 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.
- Clean the clams: Rinse and scrub the clams to remove any sand or barnacles from the shells thoroughly to ensure clean seafood.
- Saltwater soak: Fill a large bowl with cold water and dissolve 3 to 4 tablespoons sea salt per 6 cups of water. Place the colander with clams in this bowl and soak for at least 1 hour or up to overnight. This step allows the clams to filter out grit and impurities, which settle at the bottom.
- Final rinse: Transfer clams to another large bowl of fresh water and soak for 15 to 30 minutes to remove excess salt from their shells and bodies.
- Cook aromatics: Heat coconut oil in a wok or large pan over medium heat. Add sliced onions and cook 3 to 4 minutes until translucent and fragrant.
- Prep lemongrass: Bruise lemongrass stalks by firmly hitting them with a wooden spoon to release their aroma, trim the ends, and cut into 4-inch pieces. Add to the wok.
- Add ginger, garlic, and chili: Stir in minced ginger, garlic, and crushed red pepper flakes. Cook for about 3 minutes until aromatic but not browned.
- Deglaze with wine: Carefully pour in the white wine and stir to loosen any cooked bits on the pan bottom. Bring to a simmer and cook until the wine reduces by half, approximately 3 to 4 minutes.
- Add remaining liquids and sugar: Mix in light brown sugar, fish sauce (or soy sauce), stock, and shaken coconut milk. Bring the mixture to a boil.
- Cook the clams: Add the cleaned clams to the boiling broth and cook uncovered for 5 to 8 minutes until all clams are open. Discard any clams that remain closed for safety. Remove and discard lemongrass stalk pieces.
- Serve: Divide the clams and broth evenly into bowls. Garnish with sliced scallions and fresh cilantro. Serve immediately with sourdough bread for dipping into the rich, flavorful broth.
Notes
- Ensure clams are alive before cooking by checking that they close when tapped; discard otherwise.
- Soaking clams in salted water helps remove sand and grit for a cleaner broth.
- Bruising lemongrass releases more flavor, making the broth fragrant and aromatic.
- White wine can be substituted with dry vermouth or additional stock if preferred.
- Use full-fat coconut milk for a richer broth; shake the can well before opening to mix the cream and liquid.
- Serve with crusty sourdough or your favorite rustic bread to enjoy the broth fully.
- This recipe serves 4 and is best eaten fresh for optimal flavor and texture.
