If you’ve ever longed for a taste of the tropics to brighten your weeknight dinners, then this Coconut Broth Clams with Lemongrass recipe will transport your senses straight to Southeast Asia. Imagine inhaling the intoxicating aromas of fresh lemongrass and zingy ginger as they mingle with tender clams in a creamy coconut broth. After a particularly long day, I wanted something that would not only satisfy my cravings but also evoke the warmth of a distant beach.
What’s so wonderful about this dish is its ability to impress with minimal effort. In just under an hour and a half, you’ll create a gourmet meal that feels both elegant and cozy. The vibrant flavors and nourishing ingredients make it a beautifully balanced option for anyone seeking a healthier alternative to standard takeout. Whether you’re a seasoned chef or someone simply bored with fast food, this dish promises to awaken your culinary creativity. Let’s dive in!
Why are Coconut Broth Clams with Lemongrass a Must-Try?
Irresistible aromatics: The delightful fusion of lemongrass and ginger creates a fragrant experience that will transport you to the tropics.
Health-conscious choice: Dairy-free, gluten-free, and low-carb, this dish fits perfectly with various dietary needs.
Quick gourmet experience: With just under an hour and a half, enjoy a restaurant-quality meal in the comfort of your home.
Crowd-pleaser: Perfect for impressing guests or a cozy family dinner, it’s sure to be a hit.
Customizable flavors: Mix in seasonal veggies or swap clams for mussels for a personal twist. Don’t forget to check out our delicious serving suggestions to elevate your dining experience!
Coconut Broth Clams with Lemongrass Ingredients
For the Clams
• Clams – 24 little neck or Manila clams provide the main protein; scrub and soak well to remove dirt.
• Cold Water – Essential for soaking clams and removing grit.
• Sea Salt – Used in soaking water to help clams expel sand.
For the Broth
• Unrefined Coconut Oil – ½ tablespoon; adds healthy fats and a light coconut flavor.
• Medium Red Onion – ½, thinly sliced; adds sweetness and depth to the broth.
• Lemongrass – 2 large stalks, bruised and chopped; this key flavor contributor gives the dish its aromatic quality.
• Fresh Ginger – 3 tablespoons minced (approx. 2 inches); adds zest and warmth.
• Garlic – 4-5 cloves minced; a vital aromatic backbone of the dish.
• Crushed Red Pepper Flakes – 1 teaspoon (or use 2 minced Thai chilis); provides delightful heat and spice.
• Dry White Wine – ½ cup; adds acidity and complexity to the broth.
• Light Brown Sugar – 1 tablespoon; balances flavors with mild sweetness.
• Asian Fish Sauce or Low-Sodium Soy Sauce – 1 tablespoon; an umami flavor enhancer for a savory touch.
• Vegetable or Chicken Stock – 2½ cups; forms the rich base of the broth.
• Unsweetened Coconut Milk – ½ can; this adds creaminess and richness to the dish.
For Garnish
• Scallions – Thinly sliced, for garnish; enhances presentation with fresh color.
• Fresh Cilantro – For garnish; adds freshness and aroma.
Optional Serving
• Sourdough Bread – Perfect for dipping into the broth; adds a rustic touch to your meal.
How to Make Coconut Broth Clams with Lemongrass
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Prepare Clams: Discard any clams that do not close tightly when tapped; this indicates they’re no longer alive. Scrub the remaining clams well under cold water to remove any dirt or grit.
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Soak Clams: Place the cleaned clams in a bowl of cold saltwater. Let them soak for at least 1 hour to help them expel any remaining sand, ensuring a cleaner broth.
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Cook Aromatics: In a wok or large pot, melt the unrefined coconut oil over medium heat. Sauté the sliced red onion until it turns translucent, then add the bruised lemongrass, minced ginger, garlic, and crushed red pepper flakes. Cook until fragrant, about 2-3 minutes.
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Deglaze: Pour in ½ cup of dry white wine, letting it simmer until reduced by half, which should take about 3-4 minutes. This will intensify the flavors in your broth.
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Combine Liquids: Add the light brown sugar, fish sauce (or soy sauce), vegetable or chicken stock, and ½ can of unsweetened coconut milk. Stir well and bring the mixture to a boil.
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Cook Clams: Add the soaked clams to the boiling broth. Cover and cook until the clams’ shells open, which should take about 5-8 minutes. Discard any unopened clams and the lemongrass stalks.
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Serve: Carefully portion the clams and the fragrant broth into bowls. Garnish with thinly sliced scallions and fresh cilantro. For an added touch of comfort, serve with crusty sourdough bread for dipping.
Optional: Try adding a squeeze of lime for a zesty kick!
Exact quantities are listed in the recipe card below.
What to Serve with Coconut Broth Clams with Lemongrass?
Enhance your dining experience by complementing the vibrant flavors of this inviting dish with delightful sides that capture the essence of Southeast Asia.
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Jasmine Rice: A staple in many Asian meals, perfectly absorbs the creamy coconut broth, adding a filling touch to your dish.
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Sourdough Bread: The crusty texture of fresh sourdough is ideal for dipping into the fragrant broth, creating a satisfying, rustic experience.
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Grilled Asparagus: Lightly charred asparagus offers a crisp contrast that balances the tender clams and creamy broth, adding a touch of elegance.
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Thai Cucumber Salad: This cool, refreshing salad adds crunch and acidity, enhancing the dish without overshadowing its rich flavors.
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Chili Garlic Edamame: Prepared with a hint of spice, these bite-sized snacks welcome guests to the table and spark appetites for the main event.
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Coconut Sticky Rice: For those with a sweet tooth, this dessert-like side provides a delightful contrast to the savory broth, evoking the flavors of Thai cuisine.
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Lime Wedges: A simple addition, a squeeze of lime brightens up flavors and enhances the dish with a zesty finish that dances on your palate.
Coconut Broth Clams with Lemongrass Variations
Get ready to explore delightful twists that will elevate your Coconut Broth Clams and turn each meal into a new adventure!
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Mussels: Swap clams for mussels to keep it interesting; they cook similarly and add their unique flavor.
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Vegetable Broth: For a lighter touch, replace coconut milk with vegetable broth for a fresh, vibrant base.
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Add Greens: Toss in fresh bok choy or spinach during the cooking process for a pop of color and added nutrition.
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Herb Infusion: Experiment with fresh basil or mint; these herbs can brighten the dish and create an innovative flavor profile.
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Spicy Kick: Increase the crushed red pepper or add sliced Thai chilis to amp up the heat for spice lovers.
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Coconut Oil Swap: Use sesame oil for a nutty foundation that complements the Asian flavors beautifully.
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Alternate Proteins: Try adding shrimp or scallops, cooking them directly in the broth for a luxurious, seafood medley.
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Citrus Zest: Enhance with a squeeze of lime or lemon to brighten the broth and add a refreshing citrus note.
Expert Tips for Coconut Broth Clams with Lemongrass
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Freshness Is Key: Always ensure clams are alive before cooking. Discard any that remain tightly closed after cooking, as they are unsafe to eat.
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Soaking Power: Soak clams in saltwater for at least 1 hour; this will help them expel more sand and grit for a cleaner broth.
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Use Fresh Ingredients: Fresh lemongrass and ginger are crucial for flavor. Dried versions lack the vibrant taste that makes this dish shine.
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Serve Immediately: Cook clams just before serving to maintain their tender texture. Left too long, they can become tough and chewy.
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Customize Your Broth: Feel free to add fresh vegetables or swap clams with mussels for a delightful twist on the classic Coconut Broth Clams with Lemongrass.
Storage Tips for Coconut Broth Clams with Lemongrass
Fridge: Store leftover Coconut Broth Clams in an airtight container for up to 2 days. This will keep them fresh and flavorful.
Freezer: While it’s best to enjoy this dish fresh, you can freeze the broth (without the clams) for up to 1 month. Reheat gently before serving.
Reheating: When reheating, do so on low heat to avoid overcooking the clams. Gently warm until just heated through for the best texture.
Quality Check: Always ensure the clams are still good before consumption. Discard any that remain closed after boiling.
Make Ahead Options
These Coconut Broth Clams with Lemongrass are perfect for meal prep enthusiasts seeking a quick and delicious weeknight dinner! You can prepare the broth and the clams’ soaking step up to 24 hours in advance; simply store the broth in the refrigerator and soak the clams in cold saltwater overnight for maximum grit removal. When you’re ready to serve, heat the broth on the stovetop, add the clams, and follow the cooking instructions to steam them open. Just be sure to discard any clams that haven’t opened post-cooking to maintain quality and safety. This prep-ahead option ensures you enjoy a gourmet meal with less fuss after a busy day!
Coconut Broth Clams with Lemongrass Recipe FAQs
How do I select the freshest clams?
Absolutely! When selecting clams, look for those that are tightly closed or will close when tapped—this indicates they are alive and fresh. Avoid any clams with cracked shells or those that remain open, as they are likely dead and unsafe to eat.
How should I store leftovers?
You can store leftover Coconut Broth Clams in an airtight container in the refrigerator for up to 2 days. Make sure to allow the broth and clams to cool completely before sealing to maintain freshness. When ready to enjoy, reheat gently on low heat to avoid toughening the clams.
Can I freeze Coconut Broth Clams with Lemongrass?
While it’s best to savor this dish fresh, you can freeze the broth (without clams) for up to 1 month. To do this, allow the broth to cool, then transfer it to a freezer-safe container. When you’re ready to enjoy, thaw in the refrigerator overnight and gently reheat on the stove, adding fresh clams to cook just before serving.
What if my clams don’t open while cooking?
No worries! If you notice any clams that don’t open after cooking, it’s important to discard them. This typically indicates that the clam was dead before cooking and is not safe to eat. Always check for unopened shells and remember, the more the merrier when it comes to cooking them!
Are there any dietary considerations I should keep in mind?
Yes! This Coconut Broth Clams with Lemongrass recipe is gluten-free and dairy-free, making it suitable for many dietary preferences. However, if you or your guests have shellfish allergies, this recipe is not safe for you. Always check with your guests about dietary restrictions prior to serving.
Coconut Broth Clams with Lemongrass: Your Quick Flavor Fix
Ingredients
Equipment
Method
- Discard any clams that do not close tightly when tapped; scrub the remaining clams well under cold water.
- Place the cleaned clams in a bowl of cold saltwater. Let them soak for at least 1 hour.
- In a wok or large pot, melt the unrefined coconut oil over medium heat. Sauté the sliced red onion until translucent, then add lemongrass, ginger, garlic, and crushed red pepper flakes. Cook until fragrant, about 2-3 minutes.
- Pour in the dry white wine, letting it simmer until reduced by half, about 3-4 minutes.
- Add the light brown sugar, fish sauce, stock, and coconut milk. Stir and bring to a boil.
- Add soaked clams to boiling broth. Cover and cook until clams open, about 5-8 minutes. Discard unopened clams and lemongrass stalks.
- Serve clams and broth in bowls, garnish with scallions and cilantro. Serve with sourdough bread if desired.