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Coconut Broth Clams with Lemongrass

Coconut Broth Clams with Lemongrass for a Flavorful Feast

Coconut Broth Clams with Lemongrass is a vibrant, gluten-free dish that combines coconut milk, lemongrass, and clams for an exotic seafood experience.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Clams
  • 2 pounds Little Neck Clams or Manila Clams Scrub thoroughly to remove sand and impurities.
  • 2 cups Cold Water Essential for soaking clams.
  • 2 tablespoons Sea Salt Aids in purging sand during soaking.
For the Broth
  • 2 tablespoons Unrefined Coconut Oil Adds rich coconut flavor.
  • 1 medium Red Onion Provides sweetness and depth.
  • 2 stalks Lemongrass Bruised to release oils.
  • 1 tablespoon Fresh Ginger Grated; adds warmth and spiciness.
  • 3 cloves Garlic Minced for savory depth.
  • 1 teaspoon Crushed Red Pepper Flakes Adds spice.
  • 1 cup Dry White Wine Enhances flavor complexity.
  • 1 tablespoon Light Brown Sugar Balances flavors.
  • 2 tablespoons Asian Fish Sauce or Low-Sodium Soy Sauce Adds umami richness.
  • 3 cups Vegetable or Chicken Stock Base of the broth.
  • 1 can (400 ml) Full-Fat Unsweetened Coconut Milk Adds creamy richness.
For Garnish
  • 2 scallions Sliced Provides fresh crunch.
  • 1/4 cup Fresh Chopped Cilantro Brightens flavor.
For Serving
  • 1 loaf Sourdough Bread Optional for dipping.

Equipment

  • Large saucepan
  • Bowl

Method
 

Step‑by‑Step Instructions
  1. Clean Little Neck or Manila clams under cold running water; scrub thoroughly. Soak in cold water with sea salt for at least 1 hour.
  2. Melt coconut oil in a large saucepan over medium heat. Sauté sliced onions until translucent, about 3-4 minutes.
  3. Bruise lemongrass, ginger, and minced garlic; add to the pan along with crushed red pepper flakes. Sauté for 3 minutes.
  4. Deglaze the pan with wine; let it simmer until reduced by half.
  5. Stir in brown sugar, fish sauce, stock, and coconut milk. Bring to a boil, then reduce to simmer.
  6. Add prepared clams, cover, and cook for 5-8 minutes or until clams open up.
  7. Ladle into bowls, garnish with scallions and cilantro, and serve hot with sourdough bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

For best results, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to preserve clams' tenderness.

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