As I stood over my stovetop, the fragrant notes of ginger and lemongrass gently wafted through my kitchen, wrapping me in an inviting embrace. This moment of culinary bliss is what inspired me to create the Coconut Broth Clams with Lemongrass, a dish that perfectly encapsulates vibrant Thai flavors in a mere 20 minutes. Not only is it a quick solution for busy weeknights, but it also dazzles guests during festive gatherings, making it an ideal choice for family feasts or spontaneous dinner parties. Imagine tender clams swimming in a creamy, aromatic broth that’s both dairy-free and gluten-free—making it a delightful option for everyone. Ready to transform your home into a Southeast Asian culinary escape? Let’s dive into this delicious recipe that’s sure to impress!
Why Should You Try This Recipe?
Simplicity at its Finest: Whipping up these Coconut Broth Clams requires minimal effort, turning busy weeknights into a breeze.
Aromatic Appeal: The delightful blend of ginger and lemongrass creates an enticing aroma that will have your guests asking for seconds.
Versatile Dish: This recipe adapts easily; swap clams for shrimp or mussels, or even veggies like bok choy for extra nutrition.
Dairy-Free & Gluten-Free: Perfect for various dietary restrictions, this dish caters to everyone at the table, ensuring no one misses out on the fun!
Crowd-Pleasing Delight: Whether it’s a casual dinner or a festive gathering, this seafood delight is guaranteed to dazzle your family or friends. Get ready to elevate your menu with this unforgettable bowl of deliciousness, and if you’re in the mood for more Asian flavors, don’t miss our Iced Coconut Matcha or Spicy Noodles Cheese.
Coconut Broth Clams Ingredients
For the Clams
• Little Neck Clams/Manila Clams – Provides the main protein; scrub thoroughly to remove dirt and sand.
• Cold Water – Essential for soaking clams to release any sand.
• Sea Salt – Enhances flavor and assists in cleaning clams during soaking.
For the Broth
• Unrefined Coconut Oil – Adds richness to the broth and a delightful flavor.
• Medium Red Onion – Provides aromatic sweetness; can substitute with yellow onion if needed.
• Lemongrass – Infuses the broth with a citrusy aroma; substitute with lemon zest or lime juice for a different twist.
• Fresh Ginger – Adds warmth and spice; substitute with ground ginger but reduce the quantity.
• Garlic Cloves – Offers aroma and elevates overall flavor; adjust based on preference.
• Crushed Red Pepper Flakes or Thai Chili Peppers – Adds heat; adjust to taste for desired spice level.
• Dry White Wine – Adds acidity and depth; substitute with vegetable stock for an alcohol-free version.
• Light Brown Sugar – Balances out the flavors; can be replaced with honey or coconut sugar.
• Asian Fish Sauce or Low-Sodium Soy Sauce – Provides umami flavor; can omit for a vegetarian option.
• Vegetable or Chicken Stock – Forms the broth base; use homemade or low-sodium canned options.
• Full-Fat Unsweetened Coconut Milk – Adds creaminess; for a lighter version, use light coconut milk.
For Garnish
• Scallions – Garnish for freshness; can replace with chives if desired.
• Fresh Cilantro – Adds flavor and an appealing garnish; omit if you prefer.
For Serving
• Sourdough Bread – Optional for serving; perfect for dipping into the delightful broth.
Embark on your culinary adventure with these Coconut Broth Clams with Lemongrass, a dish that captivates both the senses and the heart!
Step‑by‑Step Instructions for Coconut Broth Clams with Lemongrass
Step 1: Prep Clams
Begin by scrubbing the Little Neck clams thoroughly under cold running water to remove any dirt and sand. Discard any clams that remain open when tapped, as they are no longer alive. Soak the clams in a large bowl of cold water mixed with sea salt for at least 1 hour to help release any residual sand.
Step 2: Cook Aromatics
In a large pot, heat 2 tablespoons of unrefined coconut oil over medium heat until it melts. Add the sliced medium red onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Next, incorporate the bruised lemongrass stalks, minced fresh ginger, minced garlic cloves, and crushed red pepper flakes, cooking for an additional 3 minutes to release their aromatic qualities.
Step 3: Deglaze
Pour in ½ cup of dry white wine and bring the mixture to a gentle simmer. Allow it to cook, stirring occasionally, for about 5 minutes until the wine has reduced by half, intensifying the flavors in your broth for the Coconut Broth Clams with Lemongrass.
Step 4: Build Broth
Stir in 1 tablespoon of light brown sugar, 1 tablespoon of Asian fish sauce, and 2 cups of vegetable or chicken stock, mixing well. Add 1 can (13.5 oz) of full-fat unsweetened coconut milk to the pot. Bring the broth to a rolling boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Step 5: Cook Clams
Carefully add the soaked clams to the boiling broth and cover the pot. Cook for 5-8 minutes, or until the clams have opened up, signifying that they are fully cooked. Remember to discard any clams that remain closed, as they are not safe to eat. Remove the lemongrass stalks for a smoother broth.
Step 6: Serve
Ladle the Coconut Broth Clams with Lemongrass generously into bowls, ensuring each serving is filled with broth and clams. Garnish with thinly sliced scallions and fresh cilantro for a burst of flavor and color. Serve immediately alongside slices of sourdough bread for a delightful dipping experience.
What to Serve with Coconut Broth Clams with Lemongrass
Savor the delightful flavors of this aromatic dish by complementing it with perfectly matched sides.
- Creamy Coconut Rice: The mild sweetness of coconut rice enhances the broth while adding a comforting texture that pairs beautifully with clams.
- Crispy Vegetable Spring Rolls: These crunchy delights provide a contrast to the softness of the clams, making for a satisfying bite every time. Perfectly dipped in a zesty sauce, they’ll wow your guests!
- Garlic Butter Sourdough Bread: Ideal for soaking up the delicious broth, the garlicky richness elevates every spoonful of this tropical seafood dish.
- Asian Cucumber Salad: The crispness of fresh cucumbers brings a refreshing crunch, balancing the heat and creaminess of the broth with a citrusy zing.
- Chilled White Wine: A glass of chilled Sauvignon Blanc complements the dish wonderfully, with its acidity cutting through the richness of the coconut broth.
- Mango Sticky Rice: Indulge your sweet tooth with this dessert that mirrors the tropical notes of the dish, providing a delightful ending to your meal.
- Thai Iced Tea: Refreshing and creamy, this drink offers a sweet contrast that can cool the palate after enjoying the spices from the broth.
- Grilled Asparagus: The subtle smokiness and tender-crisp texture of grilled asparagus add a delightful freshness to each bite and enhance the meal.
- Stir-Fried Bok Choy: This light and easy dish packs nutrients and works as a perfect, healthful side that complements the broth’s vibrant flavors.
Coconut Broth Clams with Lemongrass: Customize Your Recipe
Feel free to explore delightful twists on this dish that will make it uniquely yours!
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Seafood Substitute: Swap clams with shrimp or mussels for a different seafood experience. Each option brings its own unique flavor and texture, ensuring a delightful meal.
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Broth Variation: Use seafood or mushroom broth to switch up the flavor profile. This small change can elevate your dish, making it even more comforting.
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Veggie Boost: Add greens like spinach or bok choy for extra nutrition. This not only enhances the flavor but also adds vibrant color to your bowl.
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Heat Levels: For more spice, try adding sliced jalapeños or Thai bird chilies. Adjust to your preferred heat level, making it perfect for spice lovers.
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Coconut Milk Lightening: Opt for light coconut milk to reduce calories while still keeping that creamy texture. You won’t lose any of that delicious coconut flavor!
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Herb Alternatives: If cilantro isn’t your favorite, parsley or basil can substitute beautifully, lending a fresh twist to your dish.
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Wine-Free Version: Replace dry white wine with vegetable stock for an alcohol-free alternative. Your broth will still sing with flavor, minus the wine.
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Dippable Option: Serve the broth over jasmine rice instead of with sourdough bread for a heartier meal. It’s a lovely way to enjoy every last drop of that flavorful broth.
These variations can transform your dish and impress even the pickiest eaters. If you’re interested in exploring more Asian-inspired goodness, check out the delightful Iced Coconut Matcha or heartwarming Chicken Kofta Garlic. Enjoy your culinary adventure!
Make Ahead Options
These Coconut Broth Clams with Lemongrass are perfect for those busy weeknights when you want a delicious meal without the fuss! You can prep the flavorful broth and soak the clams up to 24 hours in advance. Simply follow the first two steps: scrub and soak the clams in saltwater, then prepare the broth by sautéing the aromatics and adding the remaining ingredients. Store the broth in an airtight container in the fridge to keep it fresh. When you’re ready to serve, just bring the broth to a gentle boil, add the clams, and cook until they open—resulting in a restaurant-quality dish that’s just as delicious and stress-free!
How to Store and Freeze Coconut Broth Clams with Lemongrass
Fridge: Store any leftover Coconut Broth Clams in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
Freezer: While it’s best enjoyed fresh, you can freeze the broth (without clams) in airtight containers for up to 2 months. Before freezing clams, ensure they are cooked and cooled.
Reheating: To reheat, thaw the broth overnight in the fridge, then gently warm it on the stovetop. Add freshly cooked clams to the broth just before serving for optimal texture and taste.
Separation Tip: For best results, store clams and broth separately to maintain the clams’ texture, ensuring a delightful dining experience when you reheat!
Expert Tips for Coconut Broth Clams with Lemongrass
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Check Freshness: Ensure all clams are alive before cooking by tapping any open ones; they should close tightly. Discard those that don’t respond.
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Soaking Technique: Soak clams in salted cold water to help them expel any sand. Skipping this step can result in gritty broth.
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Adjust Seasonings: Taste your broth as it cooks; feel free to add more stock or coconut milk to balance flavors. This is crucial for your Coconut Broth Clams with Lemongrass.
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Vegetarian Option: For a vegetarian version, omit the fish sauce and replace it with additional soy sauce or seasoning to enhance the umami flavor.
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Serving Suggestions: Serve your clams with crusty sourdough bread or over jasmine rice to make a complete meal everyone will enjoy!
Coconut Broth Clams with Lemongrass Recipe FAQs
What kind of clams should I use for Coconut Broth Clams with Lemongrass?
You can use Little Neck or Manila clams for this recipe, as they provide a delicate flavor and tender texture. Be sure to scrub them thoroughly to remove any dirt and sand before cooking, ensuring a clean dish.
How should I store leftovers from Coconut Broth Clams?
For storing leftovers, place the Coconut Broth Clams in an airtight container in the refrigerator, where they can be kept for up to 2 days. To maintain quality, it’s best to separate the clams from the broth before storage.
Can I freeze Coconut Broth Clams with Lemongrass?
Yes, you can freeze the broth, but it’s important to do so without the clams. Pour the cooled broth into airtight containers, leaving a little space at the top for expansion, and freeze for up to 2 months. When ready to enjoy, thaw the broth overnight in the refrigerator and reheat on the stovetop, adding freshly cooked clams just before serving.
What should I do if my clams don’t open when cooking?
If any clams remain closed after cooking, discard them as they are not safe to eat. Succulent, tender clams will open during cooking, serving as a delightful addition to your Coconut Broth.
Are there any dietary restriction considerations for this dish?
Absolutely! This recipe is naturally gluten-free and dairy-free, making it suitable for various dietary preferences. If you’re accommodating vegetarians or vegans, you can replace the fish sauce with additional soy sauce or coconut aminos for a boost of flavor. Always double-check ingredient labels for any allergens specific to your guests!
Coconut Broth Clams with Lemongrass: A Tropical Seafood Delight
Ingredients
Equipment
Method
- Begin by scrubbing the Little Neck clams thoroughly under cold running water to remove any dirt and sand. Discard any clams that remain open when tapped.
- Soak the clams in a large bowl of cold water mixed with sea salt for at least 1 hour.
- In a large pot, heat 2 tablespoons of unrefined coconut oil over medium heat. Add the sliced red onion and sauté for 3-4 minutes.
- Incorporate the lemongrass stalks, minced ginger, minced garlic, and crushed red pepper flakes, cooking for an additional 3 minutes.
- Pour in ½ cup of dry white wine and bring to a gentle simmer. Cook for about 5 minutes until the wine has reduced by half.
- Stir in 1 tablespoon of light brown sugar, 1 tablespoon of Asian fish sauce, and 2 cups of vegetable or chicken stock. Add 1 can of coconut milk and bring to a boil.
- Carefully add the soaked clams to the boiling broth and cover the pot. Cook for 5-8 minutes, or until the clams have opened up.
- Ladle the broth and clams into bowls and garnish with scallions and cilantro. Serve immediately with slices of sourdough bread.
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