Description
Tropical Coconut Broth Clams with Lemongrass Delight is a refreshing and aromatic seafood dish featuring fresh clams simmered in a creamy coconut milk broth infused with lemongrass, garlic, ginger, and a hint of lime. This recipe combines vibrant flavors and gentle heat from red chili peppers, making it a perfect light yet satisfying meal for seafood lovers.
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)
Seasoning and Garnish
- Salt (to taste)
- Black pepper (to taste)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Clams: Rinse the fresh clams thoroughly under cold water to remove any sand or grit. Discard any clams that are cracked or do not close 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.
- Cook the Clams: Add the cleaned clams to the simmering broth, then cover the pot and cook for about 8-10 minutes or until the clams open. Discard any unopened clams after cooking.
- Add Lime and Chili: Stir in the lime juice and sliced red chili peppers for brightness and optional heat. Season with salt and black pepper to taste, adjusting seasoning as needed.
- Finish and Garnish: Remove the lemongrass stalks from the pot. Ladle the clams and broth into serving bowls and garnish generously with fresh cilantro before serving.
Notes
- Ensure clams are properly cleaned to avoid grit in the broth.
- Adjust the number of chili peppers based on preferred spice level.
- Discard any clams that do not open during cooking as they may not be safe to eat.
- This dish pairs well with steamed jasmine rice or crusty bread to soak up the flavorful broth.
