Coconut Broth Clams with Lemongrass
View original ↗
Skinnytaste · by Gina Homolka★ 4.7 (17)

Coconut Broth Clams with Lemongrass

NUTRITION · PER SERVING110M COOK
CAL 15%·PRO 40%
CARBS 19G25% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER7G TOTAL SUGAR
FAT 15G44% OF CAL
12G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Clams cooked in a fragrant coconut broth infused with lemongrass, ginger, and cilantro. The broth is perfect for dipping crusty bread, making this an aromatic Southeast Asian meal.

mainthaisoupshellfishdairy free
View the full recipe on Skinnytaste →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 24 little neck clams or Manila clams (scrubbed)
  • Cold water (for soaking)
  • Sea salt
  • 1/2 tablespoon unrefined coconut oil
  • ½ medium red onion (thinly sliced)
  • 2 large lemongrass stalks
  • 3 tablespoons minced fresh ginger (about 2 inches)
  • 4 or 5 garlic cloves (minced)
  • 1 teaspoon crushed red pepper flakes (or 2 Thai chili peppers, 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 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)
PREP
90M
SODIUM
1501MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.