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Clams with Lemongrass

COCONUT BROTH CLAMS

WITH LEMONGRASS

# 7 8 7 SP

233 Cals 12.5 Protein 18 Carbs 10 Fats ! 21

4.58 from 14 votes

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Asian Coconut Broth Clams made with lemongrass,

ginger and cilantro is wonderful when paired with
bread for dipping all that delicious broth!

COCONUT BROTH CLAMS

The flavors in this Thai-inspired clam dish are

delicious, with lemongrass, cilantro and coconut milk.
It’s not very complicated to make, once the clams are
cleaned the whole dish comes together in about 20
minutes.

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I modified this recipe from The Goodful Cookbook

(affil link) which is filled 125 recipes that make
everyday meals a nourishing, mindful experience. My
family loves seafood for the holidays and clams are so
quick and easy to make. The original recipe called for a
full can of coconut milk, a bit ore wine and grilling
sourdough bread. To lighten it up I cut the canned
coconut milk in half, reduced the wine and made the
bread optional, although I recommend having some to
sop up all that broth. This would also be great served
over jasmine rice to make it a meal and to keep it
gluten-free.

The author of the book says: We know that clams can

be a polarizing ingredient and intimidating to make at
home. Don’t fear! These are delicious and we’ll walk
you through it step by step. Clams are one of the most
potent food sources of zinc, and they’re also high in
iron. The lemongrass, often used in Southeast Asian
recipes, is heavenly with the coconut milk, and you can
even save the stems to make a tea.

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You can buy fresh lemongrass on Amazon (affil link) if

you don’t see it in your store.

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COCONUT BROTH
CLAMS WITH
LEMONGRASS
# 7 8 7 SP

233 Cals 12.5 Protein 18 Carbs 10

Fats

P REP T I M E :
1 hr 30 mins
PRINT
CO O K T I M E :
20 mins
TOTAL T I ME :
1 hr 50 mins 4.58 from 14 votes

Y I ELD : 4 S E R V I N G S
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CO U R SE : Dinner, Lunch recipe?
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CUISI NE : Asian, Thai

Asian Coconut Broth Clams made with lemongrass,

ginger and cilantro is wonderful when paired with bread
for dipping all that delicious broth!

Learn more

INGREDIENTS
For the clams:
24 little neck clams or Manila clams, scrubbed
Cold water, for soaking
Sea salt

For the coconut broth:

1/2 tablespoon unrefined coconut oil
½ medium red onion, thinly sliced
2 large lemongrass stalks
3 tablespoons minced fresh ginger, about 2
inches
4 or 5 garlic cloves, minced
1 teaspoon crushed red pepper flakes, or 2 Thai
chili peppers, minced
1/2 cup dry white wine
1 tablespoon light brown sugar
1 tablespoon Asian fish sauce or low-sodium
soy sauce
2 1/2 cups vegetable or chicken stock
1/2 14-ounce can full-fat unsweetened coconut
milk, shaken thoroughly before opening
thinly sliced scallions
fresh chopped cilantro for garnish
Sourdough Bread, optional for serving

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S AV E

INSTRUCTIONS
1. Pick through the clams and discard any that are
open and do not close when firmly tapped—
these clams are dead and should not be eaten.
Add the rest to a colander.
2. Rinse and scrub the clams to remove any sand
or barnacles from the shells.
3. Fill a bowl large enough to fit the colander with
cold water and 3 to 4 tablespoons salt for every
6 cups water. Stir until most of the salt has
dissolved.
4. Place the colander in the bowl of salt water and
soak the clams for at least 1 hour and up to
overnight, so they release any grit and sand.
(Live clams will filter the water and push out any
impurities in the process; the grit falls to the
bottom of the bowl and the colander allows you
to lift out the clams without disturbing the grit.)
5. Transfer the clams in the colander to another
large bowl of fresh water and let soak for 15 to
30 minutes to remove excess salt.
6. In a wok or large pan, melt the coconut oil over
medium heat. Add the onion and cook until
translucent, 3 to 4 minutes.
7. Firmly whack the lemongrass stalks with a
wooden spoon to bruise them, which helps
release their aroma and flavor during cooking.
Trim the ends, then slice the stalks into 4-inch
pieces.
8. Add the lemongrass to the wok, then add the
ginger, garlic, and red pepper flakes. Cook until
fragrant, about 3 minutes.
9. Carefully pour in the white wine and stir to
deglaze the pan. Bring to a simmer and cook
until reduced by half, about 3 to 4 minutes.
10. Add the brown sugar, fish sauce, stock, and
coconut milk and bring to a boil.
11. Add the clams, return to a boil, and cook until
the clams are fully opened, 5 to 8 minutes. If
any clams remain closed, discard them. Discard
the lemongrass.
12. Divide the clams and broth among individual
serving bowls. Garnish with scallions and
cilantro and serve with bread for dipping in the
broth.

NOTES
Adapted from THE GOODFUL COOKBOOK.
Copyright © 2019 by BuzzFeed, Inc. Excerpted by
permission of Rodale, an imprint of Penguin Random
House LLC. All rights reserved. No part of this
excerpt may be reproduced or reprinted without
permission in writing from the publisher.

NU T RI T I O N I NFO RMAT I O N Serving: 6 clams with broth,

Calories: 233 kcal, Carbohydrates: 18 g, Protein: 12.5 g, Fat: 10 g,
Saturated Fat: 8.5 g, Cholesterol: 20 mg, Sodium: 890 mg, Fiber:
1.5 g, Sugar: 8.5 g , Blue Smart Points: 7 , Green Smart Points: 8 ,
Purple Smart Points: 7

KEY WO RD S: asian clams, clams, coconut broth clams

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posted DECEMBER 20, 2019 by GINA

! 21 Comments / Leave a Comment »

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21 COMMENTS

JACKIE — October 24, 2021 @ 2:07 am REPLY

This was pretty good! But I added a bit more coconut milk
and I ate 8 clams to myself rather than 6. Depending on
their size 6 can be kind of a small serving.

COURTNEY P — December 16, 2020 @ 11:32 am REPLY

Oh my gosh! This was outstanding! I was a little more

liberal with the fish sauce and used a full can of LITE
coconut milk. Perfection.

A few warnings for those of you (me) who like to live on

the edge and quickly skim recipes before diving in: YOU
NEED TO SOAK THE CLAMS- THIS TAKES AN HOUR
DON’T FORGET TO BUILD THIS INTO YOUR PREP TIME!
Also don’t forget to make the rice, if using, because if
you’re me you don’t keep instant on hand and
remembering 5 minutes before the clams were done
wasn’t helpful. Thankfully this was beautiful with just a
fresh loaf of bread.

I’ve sent this recipe to 5 friends since making it last night.

Delicious. Can’t wait to try with shrimp, chicken, and tofu.

DAVID MARTIN — October 11, 2020 @ 1:32 am REPLY

6 clams per person? Seriously?

SALMA — May 1, 2020 @ 7:44 am REPLY

Can this be made without white wine?

LORRI SCHETGEN — March 17, 2020 @ 4:53 pm REPLY

Wow, just wow. Been in the mood for recipes outside

what we normally eat. I don’t even like clams but I knew I
wouldn’t expire and food variety=new nutrients, plus my
husband loves them. Saw lemongrass in store and
grabbed it bc I have had it and liked it but never have it
when I see a recipe. Lemongrass in hand I went looking
for a recipe and this one did not disappoint. Very very
easy to make and what a punch of flavor. We are foodies
and my husband said, “This is the best flavor I have had in
awhile. “ Amazing. Tip: bruise lemongrass is for real – we
gave this task to our 10 year-old and she beat the crap
out of it and we had to pick lemongrass threads out
forever after they fell apart during cooking.

MELISSA — January 26, 2020 @ 7:34 pm REPLY

Delicious! Although, I feel the lemongrass could be

omitted.
I think I will do shrimp next time around. Thanks Gina!

LISA — January 23, 2020 @ 1:00 am REPLY

I made this substituting sauteed, sliced mushrooms for

the clams, and it was amazing!!

TIFFANY — January 12, 2020 @ 11:18 am REPLY

Savory, spicy and delicious. One of my favorite skinny

taste meals! I used mussels instead of clams and it came
out great. ×