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Tropical Coconut Broth Clams with Lemongrass Delight

A unique and flavorful dish combining fresh clams with creamy coconut milk and fragrant lemongrass, perfect for a cozy dinner or impressing guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Seafood, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds fresh clams (cleaned) Ensure clams are fresh and alive.
  • 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 Can be omitted for vegan version.
  • 1 tablespoon lime juice
  • 1-2 pieces red chili peppers (sliced, optional for heat) Adjust based on heat preference.
  • fresh cilantro (for garnish)
  • salt (to taste)
  • black pepper (to taste)

Method
 

Preparation
  1. Clean the clams thoroughly under cold water to remove any sand or grit. Set them aside.
  2. In a large pot over medium heat, add the minced garlic and grated ginger. Sauté for about one minute until fragrant.
  3. Pour in the coconut milk and stir well.
  4. Add the smashed lemongrass, fish sauce, lime juice, and optional red chili peppers for a bit of heat. Mix everything together.
Cooking
  1. Increase the heat to high and add the cleaned clams to the pot. Cover and cook for about 5-7 minutes or until the clams open up. Discard any clams that do not open.
  2. Taste the broth and add salt and black pepper as needed.
  3. Remove from heat and garnish with fresh cilantro before serving.

Notes

Serve hot in bowls, accompanied by crusty bread or steamed rice to soak up the broth. Fresh cilantro on top adds flavor. Store leftovers in an airtight container for up to two days. Reheat gently.