Asian Coconut Broth Clams, scented with lemongrass, ginger, and cilantro, are a delight—especially when served with crusty bread for dipping into the fragrant broth. This Thai-inspired preparation balances bright citrus notes and warm ginger with the richness of coconut milk, yielding a comforting, aromatic bowl in under 20 minutes once the clams are cleaned and ready.
Coconut Broth Clams
The combination of lemongrass, fresh ginger, garlic, and cilantro gives these clams a clean, aromatic profile that pairs beautifully with a light coconut broth. I adapted this version to be a bit lighter—using half a can of coconut milk and a smaller amount of wine—while keeping the bold, layered flavors of the original recipe. If you prefer, serve the clams over jasmine rice for a fuller, gluten-free meal, or alongside toasted sourdough to soak up every drop of the broth.
I originally drew inspiration from The Goodful Cookbook, which offers approachable, nourishing recipes for everyday meals. Clams may seem intimidating if you haven’t cooked them at home before, but they’re straightforward: a short soak to release sand, a quick sauté, and a brief simmer until the shells open. Beyond being delicious, clams are a nutrient-dense seafood option and are especially high in minerals like zinc and iron.
If you can’t find fresh lemongrass in your usual grocery store, look for it at an Asian market or specialty produce shop; frozen or dried options can work in a pinch, though fresh stalks yield the best aroma.
More Seafood Recipes You Will Love
- Garlic Shrimp
- Mussels Fra Diavolo
- Clam Chowder
- Portuguese Seafood Stew
- Zesty Lime Shrimp and Avocado Salad
Coconut Broth Clams with Lemongrass
1 hr 30 mins
20 mins
1 hr 50 mins
4 servings
6 clams with broth
Ingredients
For the clams:
- 24 little neck clams or Manila clams, scrubbed
- Cold water, for soaking
- Sea salt
For the coconut broth:
- 1/2 tablespoon unrefined coconut oil
- 1/2 medium red onion, thinly sliced
- 2 large lemongrass stalks
- 3 tablespoons minced fresh ginger (about a 2-inch piece)
- 4 or 5 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes, or 2 Thai chiles, minced
- 1/2 cup dry white wine
- 1 tablespoon light brown sugar
- 1 tablespoon Asian fish sauce or low-sodium soy sauce
- 2 1/2 cups vegetable or chicken stock
- 1/2 of a 14-ounce can full-fat unsweetened coconut milk, shaken thoroughly before opening
- Thinly sliced scallions
- Fresh chopped cilantro for garnish
- Sourdough bread, optional for serving
Instructions
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Sort through the clams and discard any that are open and do not close when tapped; these are likely dead and should not be used. Place the remaining clams in a colander.
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Rinse and scrub each clam to remove surface sand and barnacles. A stiff brush works well for this.
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Prepare a large bowl of cold water and dissolve 3 to 4 tablespoons of sea salt per 6 cups of water. Submerge the clams (in their colander) in the salted water and let them soak for at least 1 hour and up to overnight; live clams will filter and expel sand, which settles to the bottom of the bowl.
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Transfer the clams to a fresh bowl of clean water and soak for another 15 to 30 minutes to remove excess salt. Drain well.
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In a wok or large skillet, heat the coconut oil over medium heat. Add the sliced red onion and cook until softened and translucent, about 3 to 4 minutes.
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Bruise the lemongrass stalks by pounding them lightly with the back of a knife or a wooden spoon to release their oils. Trim the ends and cut into 4-inch pieces, then add them to the pan with the onion.
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Add the minced ginger, garlic, and red pepper flakes (or minced Thai chiles). Cook, stirring, until fragrant—about 2 to 3 minutes—being careful not to burn the garlic.
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Pour in the white wine to deglaze the pan. Bring to a simmer and reduce until the wine has mostly evaporated, about 3 to 4 minutes.
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Stir in the brown sugar, fish sauce (or soy), stock, and the coconut milk. Increase heat and bring the mixture to a boil.
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Add the clams, return to a boil, cover, and cook until the clams open, about 5 to 8 minutes. Discard any clams that remain closed. Remove and discard the lemongrass pieces before serving.
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Divide the clams and broth among bowls, garnish with scallions and cilantro, and serve immediately with sourdough or rice to soak up the broth.
Notes
Nutrition
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