Coconut Broth Clams
The flavors in this Thai-inspired clam dish are delicious, with lemongrass, cilantro and coconut milk. It’s not very complicated to make, once the clams are cleaned the whole dish comes together in about 20 minutes.
I modified this recipe from The Goodful Cookbook (affil link) which is filled 125 recipes that make everyday meals a nourishing, mindful experience. My family loves seafood for the holidays and clams are so quick and easy to make. The original recipe called for a full can of coconut milk, a bit ore wine and grilling sourdough bread. To lighten it up I cut the canned coconut milk in half, reduced the wine and made the bread optional, although I recommend having some to sop up all that broth. This would also be great served over jasmine rice to make it a meal and to keep it gluten-free. The author of the book says: We know that clams can be a polarizing ingredient and intimidating to make at home. Don’t fear! These are delicious and we’ll walk you through it step by step. Clams are one of the most potent food sources of zinc, and they’re also high in iron. The lemongrass, often used in Southeast Asian recipes, is heavenly with the coconut milk, and you can even save the stems to make a tea.
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