Coconut Broth Clams with Lemongrass for a Tropical Escape

This Coconut Broth Clams with Lemongrass recipe transports you to a tropical paradise with rich flavors and a quick preparation time.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Soups

Cuisine: Seafood, Tropical

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 can Coconut Milk light coconut milk can reduce calories
2 stalks Lemongrass smashed
4 cloves Garlic minced
1 inch Ginger grated
2 tablespoons Fish Sauce soy sauce can be used as an alternative
2 tablespoons Lime Juice lemon juice can substitute if necessary
1 to taste Red Chili Peppers optional heat
1 to taste Salt adjust gradually
1 to taste Black Pepper adjust gradually

For the Clams

2 pounds Fresh Clams thoroughly cleaned

For Garnishing

1/4 cup Fresh Cilantro can be omitted for a milder taste

Equipment

Large pot

Method

Step-by-Step Instructions

Soak cleaned clams in fresh water for about 20 minutes to draw out any sand.
In a large pot, heat the coconut milk over medium heat for about 5 minutes until warm but not boiling.
Stir in the smashed lemongrass, minced garlic, and grated ginger and cook for 2-3 minutes.
Mix in the fish sauce, lime juice, salt, black pepper, and optional red chili peppers.
Add rinsed clams to the pot, cover, and steam for 5-7 minutes until clams open.
Discard unopened clams after steaming for safety.
Ladle the clams and broth into bowls, ensuring each serving is generous.
Garnish with freshly chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 12gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Ensure clams are cleaned thoroughly to avoid sand. Adjust seasoning to taste during preparation.

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