Coconut Broth Clams with Lemongrass

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Asian coconut broth clams made with lemongrass, ginger, and coriander are wonderful when paired with bread to dunk all of that delicious broth!

Asian coconut broth clams made with lemongrass, ginger, and coriander are wonderful when paired with bread to dunk all of that delicious broth!Coconut broth clams

The flavors of this Thai-inspired clam dish are delicious, with lemongrass, coriander, and coconut milk. It is not very complicated to do, once the clams are cleaned, the whole plate is united in about 20 minutes.

Asian coconut broth clams made with lemongrass, ginger, and coriander are wonderful when paired with bread to dunk all of that delicious broth!

I modified this recipe from The Goodful Cookbook (affiliate link) containing 125 recipes that make daily meals a nutritious and mindful experience. My family loves seafood for the holidays and clams are very quick and easy to prepare. The original recipe called for a can full of coconut milk, some mineral wine, and sourdough bread. To lighten it up, I cut the canned coconut milk in half, reduced the wine and made the bread optional, although I recommend having a little to absorb all that broth. This would also be good served over jasmine rice to make it a meal and to keep it gluten-free.

The book's author says: We know that clams can be a polarizing and intimidating ingredient to make at home. Do not worry! These are delicious and we will guide you step by step. Clams are one of the most potent food sources of zinc, and are also rich in iron. Lemongrass, which is often used in recipes from Southeast Asia, is heavenly with coconut milk, and can even save the stems for tea.

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You can buy fresh lemongrass on Amazon (affiliate link) if you don't see it in your store.

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Asian coconut broth clams made with lemongrass, ginger, and coriander are wonderful when paired with bread to dunk all of that delicious broth! Asian coconut broth clams made with lemongrass, ginger, and coriander are wonderful when paired with bread to dunk all of that delicious broth!

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Coconut Broth Clams with Lemongrass

Preparation time: 1 hour and 30 minutes

Cook time: 20 minutes

Total time: 1 hour and 50 minutes

Asian coconut broth clams made with lemongrass, ginger, and coriander are wonderful when paired with bread to dunk all of that delicious broth!

For the clams:

  • 24 small necked clams or Manila clams, scrubbed
  • Cold water, to soak
  • Sea salt

For the coconut broth:

  • 1/2 tablespoon of unrefined coconut oil
  • ½ medium red onion, thinly sliced
  • 2 large stems of lemon grass
  • 3 tablespoons minced fresh ginger, about 2 inches
  • 4-5 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes or 2 chopped Thai chilies
  • 1/2 cup dry white wine
  • 1 tablespoon of light brown sugar
  • 1 tablespoon Asian fish sauce or low sodium soy sauce
  • 2 1/2 cups chicken or vegetable broth
  • 1/2 14-ounce can unsweetened coconut milk with all fat, shaken well before opening
  • thinly sliced ​​chives
  • chopped fresh coriander for garnish
  • Sourdough bread, optional to serve
  • Choose clams and discard those that are open and do not close when you hit them firmly: these clams are dead and should not be eaten. Add the rest to a strainer.

  • Rinse and rub the clams to remove sand or barnacles from the shells.

  • Fill a bowl large enough to put the strainer in with cold water and 3 to 4 tablespoons of salt for every 6 cups of water. Stir until most of the salt has dissolved.

  • Place the strainer in the container with salt water and soak the clams for at least 1 hour and until overnight, so that they release sand and sand. (Live clams will filter the water and expel impurities from the process; the sand falls to the bottom of the container and the strainer allows you to remove the clams without disturbing the sand.)

  • Transfer the clams in the strainer to another large bowl of fresh water and soak for 15 to 30 minutes to remove excess salt.

  • In a wok or large skillet, melt coconut oil over medium heat. Add onion and cook until transparent, 3-4 minutes.

  • Firmly tap the lemongrass stalks with a wooden spoon to bruise them, helping to release their aroma and flavor during cooking. Trim the ends, then cut the stems into 4-inch pieces.

  • Add the lemongrass to the wok, then add the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.

  • Carefully pour in the white wine and stir to deglaze the pan. Simmer and cook until halved, about 3 to 4 minutes.

  • Add brown sugar, fish sauce, broth, and coconut milk and bring to a boil.

  • Add clams, re-boil and cook until clams are fully open, 5 to 8 minutes. If any clam remains closed, discard it. Discard the lemongrass.

  • Divide the clams and broth between individual bowls. Garnish with chives and coriander and serve with bread to dip in the broth.

Adapted from THE GOODFUL COOKBOOK. Copyright © 2019 by BuzzFeed, Inc. Extracted with permission from Rodale, a print from Penguin Random House LLC. All rights reserved. No part of this extract may be reproduced or reprinted without the written permission of the publisher.

Serving Size: 6 clams with broth, Calories: 233kcal, Carbs: 18g, Protein: 12.5g, Fat: 10g, Saturated Fat: 8.5g, Cholesterol: 20mg, Sodium: 890mg, Fiber: 1.5g, Sugar: 8.5g

Blue Smart Dots: 7

Green Smart Dots: 8

Purple Smart Dots: 7

Keywords: Asian clams, clams, coconut broth clams

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