Coconut Lemongrass Clams Recipe

I made this coconut milk and lemongrass clam soup the other day and its wild how the rich coconut, spicy chili, and tangy lime all mix together to give me major tropical vibes that kinda take me away from a boring day.

i love making coconut lemongrass clams cause fresh clams combine with coconut milk and bruised lemongrass to deliver protein, healthy fats and essential vitamins. i think garlic, red chili and lime juice add a tangy nutrition boost while fish sauce deepens the flavor.

My dish is both nutritious and tasty.

Ingredients

• Fresh Clams: provide lean protein and essential minerals that boost overall health.
• Coconut Milk: rich in healthy fats and adds a creamy, subtly sweet taste to the dish.
• Lemongrass: offers a fresh citrus note and light aroma to brighten each bite.
• Red Chili: introduces a spicy kick that lifts the flavors without being too overpowering.
• Lime Juice: gives a tangy sour burst that perfectly balances the creaminess of coconut milk.
• Fresh Cilantro: supplies a herbal accent adding brightness and a pop of color to the meal.
• Garlic: infuses a savory touch that deepens the overall taste profile beautifully.

Ingredient Quantities

• 2 lbs fresh clams (cleaned and scrubbed)
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass (trimmed and lightly bruised)
• 4 cloves garlic (minced)
• 1 small red chili (sliced, adjust according to heat preference)
• 1 shallot (thinly sliced)
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 tbsp cooking oil
• Salt to taste
• Fresh cilantro (for garnish)
• 1 cup water or clam broth (if available)

How to Make this

1. Heat 1 tbsp cooking oil in a large pot over medium heat and then toss in the thinly sliced shallot, minced garlic, and red chili slices. Let it fry for about 2 minutes till you can smell the aroma.

2. Now add the two bruised lemongrass stalks into the pot and stir for another minute to let the flavors mix.

3. Pour in the can of coconut milk and 1 cup of water or clam broth into the pot and stir well.

4. Bring the mixture to a light simmer and then add 1 tbsp fish sauce plus salt to taste.

5. Give everything a quick mix before adding the 2 lbs of cleaned clams to the pot.

6. Cover the pot with a lid and let the clams steam for about 5 to 7 minutes until most of them have opened up.

7. Squeeze the juice of one lime over the clams and stir it in gently.

8. Check the seasoning and add more salt or lime juice if needed.

9. Remove the pot from heat and discard any lemongrass stalks if you find them in the mix.

10. Ladle the clams and broth into bowls and garnish with fresh cilantro before serving. Enjoy your meal!

Equipment Needed

1. Large pot with a lid
2. Stove or cooktop
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cup
6. Wooden spoon or spatula
7. Can opener
8. Citrus juicer or reamer
9. Ladle
10. Serving bowls

FAQ

• Q: How do i know when the clams are cooked?
  A: When most of the clams have opened up, they’re done; if some stay closed, give em a little more time or gently tap them.
• Q: Can i use frozen clams instead of fresh ones?
  A: You can, but i strongly recommend using fresh clams since they give a better, brinier flavor and texture.
• Q: What if i don’t have clam broth?
  A: No worries, you can substitute it with water, but expect a milder taste compared to using clam broth.
• Q: Do i need to remove the lemongrass before serving?
  A: Yes, it’s best to take out the lemongrass stalks before serving as they can be too fibrous to eat.
• Q: Can i adjust the spice level?
  A: Totally, you can add more or less red chili based on your heat preference, so it’s all about what you like.

Coconut Lemongrass Clams Recipe Substitutions and Variations

• If you dont have coconut milk, you can try heavy cream with a splash of coconut extract instead.
• Instead of lemongrass, a mix of lemon zest and a little bit of ginger works good enough for the flavor.
• If you’re out of fish sauce, you could use soy sauce mixed with a squirt of anchovy juice to bring that umami touch.
• Don’t have red chili? A pinch of cayenne pepper or even a chopped jalapeño can easily bring the heat.
• If clam broth isn’t available, vegetable broth or just water with extra salt does the trick pretty well.

Pro Tips

Start off by heating 1 tablespoon of cooking oil in a big pot on medium heat. Toss in the thinly sliced shallot, the minced garlic, and your red chili slices. Let ’em fry for about 2 minutes until you can really smell the garlic and chili doing their thing. Then, drop in the two lightly bruised lemongrass stalks and stir for another minute so that all those flavors really mix together.

Next, pour in your can of coconut milk and add 1 cup of water or clam broth if you got some. Give it a good stir and let the mixture come to a light simmer. Once it’s simmering, mix in 1 tablespoon of fish sauce and season with a bit of salt. Quickly stir it all together before you add your 2 pounds of cleaned clams into the pot.

Now, cover the pot with a lid and let the clams steam for about 5 to 7 minutes, or until most of them have opened up. Once they are, squeeze the juice of one lime over the clams and gently stir everything in. Don’t forget to check the seasoning – add a little more salt or lime if you feel it needs it. Finally, take the pot off the heat, fish out those lemongrass stalks, and serve the clams with a generous splash of broth into bowls. Top with fresh cilantro and enjoy your meal!

Pro Tips:
• Make sure your clams are super clean. Any sand left in there will ruin the taste.
• Use freshly squeezed lime juice right before serving so the fresh tang really stands out.
• If you like more heat, try adding an extra chili or a pinch of red pepper flakes while cooking.
• For a richer flavor, you can simmer the broth and coconut milk for a few extra minutes before adding the clams.