Coconut Broth Clams with Lemongrass
Asian Coconut Broth Clams made with lemongrass, ginger and cilantro is wonderful when paired with bread for dipping all that delicious broth!
Foto: Skinnytaste
Ingredients
- 24 little neck clams or Manila clams (scrubbed)
- Cold water (for soaking)
- Sea salt
- 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
- thinly sliced scallions
- fresh chopped cilantro for garnish
- Sourdough Bread (optional for serving)
Steps
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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.
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Rinse and scrub the clams to remove any sand or barnacles from the shells.
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Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.
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Place the colander in the bowl of salt water and soak the clams for at least 1 hour and up to overnight, so they release any grit and sand. (Live clams will filter the water and push out any impurities in the process; the grit falls to the bottom of the bowl and the colander allows you to lift out the clams without disturbing the grit.)
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Transfer the clams in the colander to another large bowl of fresh water and let soak for 15 to 30 minutes to remove excess salt.
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In a wok or large pan, melt the coconut oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes.
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Firmly whack the lemongrass stalks with a wooden spoon to bruise them, which helps release their aroma and flavor during cooking. Trim the ends, then slice the stalks into 4-inch pieces.
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Add the lemongrass to the wok, then add the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
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Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 3 to 4 minutes.
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Add the brown sugar, fish sauce, stock, and coconut milk and bring to a boil.
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Add the clams, return to a boil, and cook until the clams are fully opened, 5 to 8 minutes. If any clams remain closed, discard them. Discard the lemongrass.
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Divide the clams and broth among individual serving bowls. Garnish with scallions and cilantro and serve with bread for dipping in the broth.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (12% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| little neck clams or Manila clams | 24 | $2.19/kg | $5.25 |
| Cold water | - | - | - |
| Sea salt | - | - | - |
| unrefined coconut oil | 0.5 tablespoon | - | - |
| red onion | 0.5 medium | - | - |
| lemongrass stalks | 2 large | - | - |
| minced fresh ginger | 3 tablespoons | - | - |
| or 5 garlic cloves | 4 | - | - |
| crushed red pepper flakes | 1 teaspoon | - | - |
| dry white wine | 0.5 cup | - | - |
| light brown sugar | 1 tablespoon | - | - |
| Asian fish sauce or low-sodium soy sauce | 1 tablespoon | - | - |
| vegetable or chicken stock | 1 cups | - | - |
| -ounce can full-fat unsweetened coconut milk | 0.5 | $0.75/kg | $0.04 |
| thinly sliced scallions | - | - | - |
| fresh chopped cilantro for garnish | - | - | - |
| Sourdough Bread | - | - | - |
*Estimated market prices, may vary by region
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