Description
Experience the vibrant flavors of the tropics with this Tropical Coconut Broth Clams with Lemongrass Delight. Fresh clams are simmered in a fragrant coconut milk broth infused with lemongrass, garlic, ginger, and a hint of heat from red chili peppers, balanced perfectly with fish sauce and lime juice. This dish offers a deliciously aromatic and comforting seafood experience, garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Seafood
- 2 pounds fresh clams, cleaned
Broth
- 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
- 1-2 red chili peppers, sliced (optional for heat)
- salt, to taste
- black pepper, to taste
Garnish
- fresh cilantro
Instructions
- Prepare the broth: In a large pot, combine the coconut milk, smashed lemongrass stalks, minced garlic, grated ginger, fish sauce, and red chili peppers if using. Bring this mixture to a gentle simmer over medium heat to allow the flavors to infuse, stirring occasionally for about 5-7 minutes.
- Add the clams: Add the cleaned clams to the simmering broth. Cover the pot and cook for about 8-10 minutes, or until the clams open up fully. Discard any clams that remain closed after cooking.
- Season and finish: Remove the lemongrass stalks from the broth. Stir in the lime juice, and season with salt and black pepper to taste. Give it a gentle stir to combine all the flavors.
- Serve and garnish: Ladle the clams and fragrant coconut broth into serving bowls. Garnish generously with fresh cilantro leaves and serve immediately with crusty bread or steamed rice to soak up the delicious broth.
Notes
- Ensure all clams are thoroughly cleaned before cooking to remove sand and grit.
- If you prefer less heat, omit the red chili peppers or reduce the quantity.
- Fresh lemongrass adds the best flavor, but dried or powdered lemongrass can be used as a substitute with adjusted quantity.
- Discard any clams that do not open during cooking to avoid any health risks.
- Best served fresh; leftovers can be refrigerated and consumed within 1-2 days.
