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Coconut Broth Clams with Lemongrass

A vibrant dish with clams in a creamy coconut broth infused with aromatic lemongrass, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: Asian, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds fresh clams, scrubbed and soaked Use fresh clams for best flavor.
  • 1 can coconut milk (13.5 ounces)
  • 1 cup vegetable or seafood broth Ensure it's Halal.
  • 1 stalk lemongrass, sliced and smashed
  • 3-4 leaves kaffir lime leaves (optional, for aroma)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 thumb-sized piece ginger, sliced
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 lime cut into wedges

Method
 

Preparation
  1. Soak the clams in cold water for at least 30 minutes to remove any sand. Rinse them well afterward.
  2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant (about 1-2 minutes).
  3. Add the lemongrass and kaffir lime leaves to the pot, stirring until combined with the garlic and ginger.
  4. Pour in the vegetable or seafood broth and coconut milk. Stir well and bring the mixture to a gentle simmer.
  5. Add the cleaned clams to the pot, cover, and cook for about 5-7 minutes or until all the clams open up. Discard any that remain closed.
  6. Stir in the fish sauce (or soy sauce) and adjust the taste as needed.
  7. Ladle the broth and clams into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.

Notes

Always use fresh clams, avoid those that don't close when tapped. Customize with herbs like basil or mint. Don't overcook clams to prevent rubberiness when reheating.