Coconut Broth Clams: A Tropical Breeze on Your Table

This Coconut Broth Clams recipe is a tropical escape with rich flavors and vibrant ingredients.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Soups

Cuisine: Asian, Seafood, Tropical

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 can Coconut Milk Provides a creamy base for the broth.
2 stalks Lemongrass Adds aromatic citrus notes; use fresh.
3 cloves Garlic Enhances depth with a fragrant kick.
1 tablespoon Ginger Brings warmth and spice; fresh is best.
2 tablespoons Fish Sauce Contributes umami depth.
2 tablespoons Lime Juice Offers acidity to balance the flavors.
1 piece Red Chili Peppers Optional; adds a touch of heat.
to taste Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.

For the Clams

2 pounds Fresh Clams The star of the dish; cleaned thoroughly.

For Garnish

0.5 bunch Fresh Cilantro Brightens the presentation and adds fresh flavor.

Equipment

Large pot

Method

Prep

Soak cleaned clams in cold water for about 20 minutes to purge sand.
Drain the clams and set them aside.

Cook

In a large pot, pour in the coconut milk and heat over medium until simmering.
Add smashed lemongrass, minced garlic, and grated ginger. Stir for 2-3 minutes.
Stir in fish sauce and fresh lime juice. Season with salt, black pepper, and chili.
Add clams, cover, and steam for 5-7 minutes until shells open.
Discard any unopened clams.
Ladle clams and broth into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 18gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 950mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Serve with crusty bread or steamed jasmine rice to soak up the broth.

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