Coconut Broth Clams with Lemongrass: Savor a Tropical Escape

Coconut Broth Clams with Lemongrass combines ocean sweetness with tropical creaminess for a quick and delightful dish.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Soups

Cuisine: Seafood, Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 pound Fresh Clams Substitute with mussels or shrimp if preferred
1 can Coconut Milk Use light coconut milk for a lighter broth
2 stalks Lemongrass Or lime zest as a substitute
2 cloves Garlic Or shallots for milder taste
1 tablespoon Ginger Ground ginger can be an alternative
2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian option
2 tablespoons Lime Juice Or lemon juice for a similar taste
1 to taste Red Chili Peppers Cayenne pepper can replace fresh chili

For Garnishing

1/4 cup Fresh Cilantro Parsley can be used as an alternative
to taste Salt
to taste Black Pepper

Equipment

Large pot

Method

Step-by-Step Instructions

Soak clams in cold water for 20 minutes to purge sand. Scrub under cold running water.
In a large pot, heat coconut milk over medium heat until it simmers.
Add minced lemongrass, garlic, and grated ginger. Simmer for 2-3 minutes.
Mix in fish sauce, lime juice, salt, and black pepper. Add diced red chili peppers and simmer for an additional minute.
Add cleaned clams, cover, and steam for 5-7 minutes until shells open.
Discard any unopened clams after cooking.
Serve clams in bowls with broth, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin C: 5mgCalcium: 40mgIron: 4mg

Notes

For best flavor, enjoy fresh; store leftovers in an airtight container in the fridge for up to 2 days.

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