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Coconut Broth Clams with Lemongrass

Coconut Broth Clams with Lemongrass for a Tropical Escape

A gluten-free delight with clams in a creamy coconut broth infused with lemongrass and lime, perfect for a tropical escape.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 pounds fresh clams cleaned
  • 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 fresh
  • 1-2 red chili peppers sliced (optional)
  • salt and black pepper to taste
For Garnishing
  • fresh cilantro for garnish

Equipment

  • Large bowl
  • Large Pot
  • stirring spoon

Method
 

Step-by-Step Instructions
  1. Soak the cleaned clams in a large bowl of cold water for about 20 minutes.
  2. In a large, heavy-bottomed pot, bring the coconut milk to a gentle simmer over medium heat.
  3. Stir in the smashed lemongrass, minced garlic, and grated ginger and allow to infuse for 2-3 minutes.
  4. Mix in the fish sauce, lime juice, and adjust with salt and black pepper; add sliced red chili peppers if desired.
  5. Add the soaked and drained clams to the pot, cover, and steam for 5-7 minutes until the shells open.
  6. Discard any unopened clams after steaming.
  7. Ladle the broth and clams into warm bowls, ensuring plenty of sauce is served.
  8. Garnish with fresh cilantro and serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Enjoy with crusty bread to soak up the broth, or pair with a refreshing salad.

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