Thai Inspired Clams in Coconut Broth

Serves: 4

Prep Time: 15 min

Cook Time: 10-15 min

This Thai inspired clam dish is fragrant, delicious and best served with grilled bread.

Ingredients

2 lb manila clams

1 tbs oil

½ medium red onion, thinly sliced

3 large stalks lemongrass, bruised and cut into large pieces

3 tbs fresh ginger, minced or grated

4 cloves garlic, minced

1 tsp red pepper flakes

2 Thai chilies, thinly sliced

1 cup dry white wine or vermouth

1 tbs brown sugar

1 tbs fish sauce

2 cups chicken or vegetable broth

13 oz coconut milk

Green onions, for garnish

Cilantro, for garnish

Instructions

1. In a large colandered pot filled with cold salted water, throw in the scrubbed and rinsed clams. Let sit for a minimum of 1 hour. This step will help to clean out any impurities.

2. Remove the colander from the pot and dump out the dirty water. Rinse, and fill once again with unsalted-cold water. Place the clams back into the pot to desalt.

3. In a large pan over medium heat, add in the red onion and cook for 2-5 minutes.

4. Then throw in the lemongrass and cook for an additional 2-3 minutes before adding in the garlic, Thai chilis, and ginger. Toss in extra chili flakes for spice level. Add in the white wine and let reduce / cook for another 5 minutes or so.

5. Next, add in the brown sugar, fish sauce, broth and coconut milk. Bring to a boil.

6. Once the broth boils, add in the clams, cook for 6 minutes, or until all the clams open up. Discard the clams that don’t open.

7. Garnish with green onions and cilantro.

8. Serve with a toasted baguette and enjoy!