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Thai Coconut Lemongrass Clams Recipe

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This Thai Coconut Lemongrass Clams recipe combines delicate clams with aromatic lemongrass, fresh herbs, creamy coconut milk, and tangy lime. Paired with soft rice vermicelli noodles, this vibrant, flavorful dish offers a perfect balance of spicy, sour, and sweet notes in a comforting broth, ideal for a refreshing yet hearty meal.

Ingredients

Main Ingredients

  • 8 ounces thin rice vermicelli
  • 2 lb clams
  • 1 tablespoon coconut oil
  • 2 Thai chile
  • ½ tablespoon fresh ginger, minced
  • ½ tablespoon garlic, minced
  • 2 shallots, minced
  • 16 ounces clam stock
  • 1 teaspoon lime zest
  • 1 stalk lemongrass
  • 2 teaspoon brown sugar
  • 2 tablespoon fish sauce
  • 1 cup coconut milk
  • Juice of 1 lime
  • 2 cups Chinese spinach
  • ½ cup scallions, chopped
  • ½ cup cilantro, chopped
  • ½ cup Thai basil, chopped
  • Lime wedges for serving

Instructions

  1. Prepare Noodles and Clams: Rinse the thin rice vermicelli noodles in cold water and let them soak until ready to use. Soak the clams in fresh water for 20 minutes to clean and purge any sand. Drain and set aside.
  2. Sauté Aromatics: Heat 1 tablespoon of coconut oil in a medium sauté pan over medium-high heat. Add 2 Thai chiles, ½ tablespoon minced ginger, ½ tablespoon minced garlic, and 2 minced shallots. Sauté for 1 minute or until the shallots are lightly browned and fragrant.
  3. Simmer Broth: Pour in 16 ounces of clam stock along with 1 teaspoon lime zest and 1 stalk of lemongrass. Cover the pan and bring to a boil, then reduce heat to low and simmer gently for 20 minutes to infuse the flavors.
  4. Season and Enrich Soup: Remove the lid and stir in 2 teaspoons of brown sugar, 2 tablespoons fish sauce, 1 cup coconut milk, and the juice of 1 lime. Bring the soup back to a boil over medium-high heat to marry all flavors together.
  5. Cook Noodles: While the broth simmers, bring a medium pot of water to boil. Add the vermicelli noodles and cook until softened, then drain and rinse in cold water to prevent sticking.
  6. Cook Clams and Greens: Add the drained clams and 2 cups of Chinese spinach to the lemongrass broth. Cover and cook for 4-5 minutes until the clam shells begin to open, signaling they are cooked through.
  7. Combine and Finish: Remove the lid and stir in the cooked vermicelli noodles. Take the pot off the heat and garnish with ½ cup chopped scallions, ½ cup chopped cilantro, and ½ cup chopped Thai basil for fresh herbal notes.
  8. Serve: Portion the clams and noodles into bowls and finish each with a squeeze of fresh lime juice and lime wedges on the side for extra brightness.

Notes

  • Ensure clams are fresh and alive before cooking to avoid food safety issues.
  • If lemongrass stalks are too thick, lightly bruise them with a knife to release flavors.
  • Adjust the amount of Thai chile according to your spice preference.
  • Use gluten-free fish sauce if a gluten-free dish is desired.
  • Leftover broth can be stored in the refrigerator for up to 2 days and reheated gently.
  • You can substitute Chinese spinach with other leafy greens like spinach or bok choy.

Find it online: https://flavorspath.com/thai-coconut-lemongrass-clams-recipe/