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–+ servings
Sabrina Hermes

Coconut Broth Clams with Lemongrass: A Flavorful Delight!

A flavorful dish featuring fresh clams cooked in a rich coconut broth infused with lemongrass, garlic, and ginger.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Seafood
Cuisine: Asian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds fresh clams scrubbed and rinsed
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 stalk lemongrass trimmed and smashed
  • 1 can 14 ounces coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon red pepper flakes adjust to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the smashed lemongrass, coconut milk, vegetable broth, fish sauce, lime juice, and red pepper flakes to the pot. Bring the mixture to a gentle simmer.
  4. Add the clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
  5. Remove the pot from heat and discard the lemongrass stalk. Ladle the broth and clams into bowls and garnish with fresh cilantro.
  6. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a spicier broth, add more red pepper flakes or a sliced fresh chili pepper during cooking.
  • Substitute shrimp or mussels for clams for a different seafood experience, adjusting cooking times as necessary.

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