Ingredients
Clam and Broth 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
Aromatics and Garnish
- 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
Instructions
- Prepare Aromatics: Heat a large heavy-bottomed pot over medium heat and add 2 tablespoons of canola oil. Once hot, add chopped garlic, sliced ginger, chopped lemongrass, and thinly sliced Thai birdseye chilies. Sauté the mixture for about 30 seconds until the garlic becomes fragrant, releasing the aromatics’ flavors.
- Simmer the Broth: Pour in the coconut milk and chicken stock, bringing the mixture to a boil. After boiling, reduce the heat to medium-low and let it simmer gently for about 15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Season the Broth: Stir in freshly squeezed lime juice and fish sauce for balanced acidity and umami, enhancing the overall depth of the broth.
- Cook the Clams: Add the scrubbed clams to the pot and cover it with a lid. Steam the clams for about 8 minutes, or until all the shells have opened, indicating they are cooked through. Discard any clams that remain closed.
- Serve: Carefully transfer the clams and the flavorful broth to a large serving bowl. Garnish with sliced green onions and fresh Thai basil leaves for a bright, herbal finish. Serve immediately while hot.
Notes
- Ensure clams are thoroughly scrubbed to remove any sand or grit before cooking.
- Discard any clams that do not open during cooking as they may not be safe to eat.
- You can adjust the number of birdseye chilies to control the heat level.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit fish sauce, replacing it with soy sauce or tamari.
- Serve with steamed jasmine rice or crusty bread to soak up the flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
