Description
A delightful and aromatic dish featuring fresh clams cooked in a creamy coconut broth infused with lemongrass, garlic, and ginger.
Ingredients
- 2 pounds of fresh clams, cleaned
- 1 can (14 oz) of coconut milk
- 2 stalks of lemongrass, smashed and cut into 2-inch pieces
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1-2 red chili peppers, sliced (optional)
- Fresh cilantro for garnish
- Salt and black pepper to taste
Instructions
- Clean the clams by soaking them in water for about 20 minutes to purge any sand.
- In a large pot, pour in the coconut milk and bring it to a gentle simmer over medium heat.
- Add the smashed lemongrass, minced garlic, and grated ginger to the pot, stirring to combine. Let it infuse for about 2-3 minutes.
- Add the fish sauce, lime juice, salt, and pepper to taste, along with any sliced chili peppers if desired.
- Introduce the cleaned clams to the pot, cover with a lid, and let them steam for about 5-7 minutes until they open.
- Discard any unopened clams. Carefully ladle the broth and clams into bowls and garnish with fresh cilantro.
Notes
For additional flavor, consider toasting the minced garlic before adding the coconut milk. Adjust salt levels according to your taste.