Best Littleneck Clams Steamed In Green Chili Coconut Milk Broth Recipes

Clams in Spicy Coconut-Lime Broth image

Yield Serves 4

Number Of Ingredients 13

1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced

Steps:

Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

Instant Pot Thai Coconut Clams image

Provided by Melissa Clark

Yield 4-6 servings as an appetizer, 2 servings as an entree

Number Of Ingredients 14

1 tablespoon coconut oil
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
1/2 cup vegetable broth or chicken stock, preferably homemade
1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
2 jalapeño peppers, seeded and sliced
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)
2 pounds clams, scrubbed
Salt and freshly ground black pepper to taste
1 scallion (white and green parts), chopped
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges, for squeezing

Steps:

Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.

Fragrant Thai-Style Clams in Coconut Broth image

Provided by David Tanis

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

Steps:

Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.