Description

Tropical Coconut Broth Clams with Lemongrass Delight is a vibrant and soothing seafood dish combining fresh clams simmered in a fragrant coconut milk broth infused with lemongrass, garlic, ginger, and a hint of lime and chili. This recipe offers a perfect balance of creamy richness and refreshing zest, ideal for a light yet flavorful dinner that brings tropical flavors to your table.

Ingredients

Scale

Seafood

2 pounds fresh clams, cleaned

Broth and Aromatics

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, for garnish

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Instructions

Prepare the clams: Rinse the fresh clams thoroughly under cold running water to remove any sand or grit. Discard any clams that are cracked or remain open when tapped.
Infuse the broth: In a large pot, combine the coconut milk, smashed lemongrass stalks, minced garlic, grated ginger, and fish sauce. Bring the mixture to a gentle simmer over medium heat to allow the flavors to meld for about 5 minutes.
Cook the clams: Add the cleaned clams to the simmering broth and cover the pot. Cook for 8-10 minutes or until the clams open up, stirring occasionally to ensure even cooking. Discard any clams that do not open.
Add seasoning and heat: Stir in the sliced red chili peppers if using, lime juice, and season the broth with salt and black pepper to taste. Let it simmer for another 2-3 minutes to blend the flavors.
Serve and garnish: Remove the lemongrass stalks before serving. Ladle the clams and tropical coconut broth into bowls and garnish with fresh cilantro. Serve hot with crusty bread or steamed rice to soak up the delicious broth.

Notes

Ensure clams are fresh and properly cleaned to avoid a gritty texture.
Adjust the number of chili peppers according to your heat preference.
Removing the lemongrass stalks before serving prevents a tough texture.
This dish pairs beautifully with steamed jasmine rice or crusty artisan bread.
Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.