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Fragrant Coconut Broth Clams With Lemongrass

A light, aromatic dish of Coconut Broth Clams With Lemongrass, featuring tender clams simmered in a fragrant coconut–lemongrass broth, perfect for a cozy dinner or a refreshing warm-weather meal.
Calories:
Author: Sandra Myers

Ingredients

  • 2 pounds fresh clams cleaned
  • 1 can coconut milk 14 oz
  • 2 stalks lemongrass smashed and cut into 2-inch pieces
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 to 2 red chili peppers sliced (optional)
  • Fresh cilantro for garnish
  • Salt and black pepper to taste

Instructions

  • Soak the clams for 20 minutes, rinse well, and discard any with cracked shells.
  • Warm the coconut milk in a pot over medium heat until it gently simmers.
  • Add the lemongrass, garlic, and ginger, letting them simmer for a couple of minutes to release their aroma.
  • Season with fish sauce, lime juice, salt, pepper, and chili if you want extra heat, adjusting the flavor as needed.
  • Add the clams, cover the pot, and steam until the shells open.
  • Remove any unopened clams, then serve with plenty of broth and a sprinkle of fresh cilantro.