Name: Thai Lemongrass Coconut Clams Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 pounds small clams (such as manila, littleneck, or New Zealand cockles), scrubbed; 1 14-ounce can coconut milk; 1 cup chicken stock; 1 tablespoon freshly squeezed lime juice; 1 teaspoon fish sauce; 2 tablespoons canola oil; 2 cloves garlic, chopped; 2-inch knob ginger, peeled and sliced; 3 stalks lemongrass, chopped into 2-inch pieces (tender parts only); 2 Thai birdseye chilies, thinly sliced; 2 tablespoons sliced green onions; ¼ cup Thai basil leaves

Jump to Recipe· 4.3 from 67 reviews

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If you’re looking to impress with a dish that bursts with vibrant flavors and makes you feel as though you’re dining seaside in Southeast Asia, look no further than this Thai Lemongrass Coconut Clams Recipe. This comforting yet exotic seafood delight combines tender clams steamed in a fragrant broth infused with creamy coconut milk, zesty lime, spicy chilies, and aromatic lemongrass. It’s a perfect harmony of creamy, spicy, and tangy that feels like a warm hug in a bowl—and I promise, once you try it, you’ll want to make it again and again.

Ingredients You’ll Need

A black pot filled with a soup that has a light brown broth with small red chili pieces and green onion slices floating in it. The pot is full of opened clams showing their grayish-purple and brown shells, with some green herbs and long stalks of lemongrass scattered across the top. There is a bunch of fresh green basil leaves placed on one side inside the pot. The pot sits on a white marbled surface, and a woman's hand is holding a spoon in the broth on one side, though the spoon is barely visible. photo taken with an iphone --ar 4:5 --v 7

To master the Thai Lemongrass Coconut Clams Recipe, you only need a handful of fresh, straightforward ingredients that each play a crucial role in building the dish’s rich flavor and inviting aroma. Every component is essential—from the zing of lemongrass to the creamy coconut milk, making this recipe incredibly rewarding yet wonderfully simple.

Canola oil: Provides a neutral base to gently sauté spices without overpowering the flavors.
Garlic cloves: Adds a fragrant warmth that makes the broth come alive.
Fresh ginger: Offers a subtle peppery bite and freshness for depth.
Lemongrass stalks: The star ingredient that lends a bright citrusy aroma and essential Thai character.
Thai birdseye chilies: Packs a deliciously spicy kick to balance the creamy broth.
Coconut milk: Creates a luscious, velvety richness that rounds out the spices beautifully.
Chicken stock: Adds savory depth and helps meld all flavors together.
Lime juice: Brightens the dish with tartness for that signature tang.
Fish sauce: Brings in just the right amount of umami and saltiness.
Fresh clams: Choose small Manila, littleneck, or New Zealand cockles for tender, juicy bites.
Green onions: Sprinkle on top for a fresh, mild onion crunch.
Thai basil leaves: Add intense herbal aroma, elevating the final presentation and flavor.

How to Make Thai Lemongrass Coconut Clams Recipe

Step 1: Sauté the Aromatics

Start by heating canola oil in a large, heavy-bottomed pot over medium heat. Once hot, toss in the chopped garlic, sliced ginger, tender parts of lemongrass, and thinly sliced Thai birdseye chilies. Sauté this fragrant mixture for about 30 seconds until the garlic fills the kitchen with its wonderful scent. This step unlocks the essential flavors that become the base of your broth.

Step 2: Simmer the Coconut Broth

Pour in the coconut milk and chicken stock, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it gently simmer for 15 minutes, allowing the sauce to thicken just slightly. This slow simmer lets the creamy coconut blend fully with the lemongrass and spices, creating a luscious, aromatic broth that will perfectly complement the clams.

Step 3: Season and Steam the Clams

Next, stir in fresh lime juice and fish sauce to infuse the broth with a subtle tang and savory depth. Add the scrubbed clams to the pot and cover it with a lid, letting the clams steam in the flavorful broth until they open wide—about 8 minutes. This steaming process not only cooks the clams perfectly but breathes in all those incredible Thai flavors.

Step 4: Garnish and Serve

Once the clams have opened, transfer both the seafood and broth into a large serving bowl. Top generously with sliced green onions and aromatic Thai basil leaves for a fresh, herbaceous contrast that brightens every spoonful. Your vibrant Thai Lemongrass Coconut Clams Recipe is now ready to be devoured!

How to Serve Thai Lemongrass Coconut Clams Recipe

A wooden board holds several fresh ingredients and a knife. On the left side, a knobby, light brown ginger root lies next to a knife with a wooden handle and a dark, hammered blade. To the right of the knife, there are several pale green and white stalks of lemongrass, some whole and some split, arranged in a vertical line. At the bottom right corner, a white onion is cut in half, showing smooth, slightly shiny layers inside. The board sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling the dish with fresh green onions and Thai basil before serving is essential, as these garnishes add a lively crunch and herbal freshness. You can also add a wedge of lime on the side for guests to squeeze extra citrus if they like. A few additional slices of birdseye chili can be scattered on top for those craving more heat.

Side Dishes

This dish shines best with simple, fragrant jasmine rice or steamed sticky rice to soak up the luscious broth. Alternatively, serving it alongside crusty bread invites dipping and enjoying every last drop. A light Asian cucumber salad or crisp, fresh vegetables can balance the richness nicely as well.

Creative Ways to Present

For a stunning presentation, serve the clams in a large shallow bowl or on a rustic wooden platter surrounded by lime wedges and fresh herbs. Adding edible flowers or extra Thai basil sprigs can elevate the visual appeal. Individual serving bowls with a splash of broth make for an elegant appetizer option too.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. Keep the clams and broth together to retain moisture and flavor, but gently reheat to avoid overcooking the delicate seafood.

Freezing

Freezing is not recommended for this Thai Lemongrass Coconut Clams Recipe because clams tend to become rubbery and lose their lovely texture when thawed. If you want to keep the broth, you can freeze it separately for up to a month and add fresh clams when you reheat.

Reheating

To reheat, warm the clams and broth gently over low heat until just heated through. Avoid boiling or high heat to prevent toughening the clams. Taste and adjust the seasoning with a bit more lime juice or fish sauce if needed to refresh the flavors.

FAQs

Can I use frozen clams for this recipe?

Fresh clams yield the best texture and flavor for this dish, but if frozen clams are your only option, be sure to thaw them properly and check that they are still closed before cooking. Frozen clams might not open nicely when steamed, so proceed with caution.

What can I substitute for lemongrass?

In a pinch, you can use a combination of lemon zest and ginger, though it won’t perfectly mimic lemongrass’s unique citrusy aroma. Fresh lemon balm or lemon verbena leaves can also add a refreshing note, but for authenticity, fresh lemongrass is best.

Is this recipe spicy?

The Thai birdseye chilies do add heat, but you can adjust the spiciness to your preference by reducing or omitting the chilies. The creamy coconut milk also helps mellow out the spice, providing a balanced flavor.

Can I make this dish vegetarian or vegan?

To make a vegetarian or vegan version, skip the clams and fish sauce, replacing the chicken stock with vegetable broth and using a vegan fish sauce alternative or soy sauce. Toss in firm tofu or mushrooms for substance and enjoy a similarly fragrant, plant-based dish.

How do I know when the clams are fully cooked?

The clams are done as soon as their shells open during steaming, usually within about 8 minutes. Discard any clams that remain closed, as they may not be safe to eat. Cooking them just until open ensures they stay tender and juicy.

Final Thoughts

This Thai Lemongrass Coconut Clams Recipe is truly a celebration of seaside flavors and comforting warmth. It’s the kind of dish that makes you feel like you’re sharing a special meal with friends, even if you’re dining solo. Whether you’re new to Thai cooking or a seasoned fan, this recipe is an absolute delight to prepare and savor—so go ahead, dive in, and enjoy every flavorful spoonful!

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Thai Lemongrass Coconut Clams Recipe

Ingredients You’ll Need