Thai Lemongrass Coconut Clams

By Kylie Mazon-Chambers, Edited by Cass

4 servings

Ingredients

• 32 littleneck clams

• 2 tablespoons neutral oil*

• 2 cloves garlic, chopped

• 2- inch knob ginger, peeled and sliced

• 3 stalks lemongrass, chopped into 2” pieces (tender parts only)

• 2 Thai birdseye chilies, thinly sliced

• 1 14-ounce can coconut milk

• 1 cup chicken stock

• 1 tablespoon freshly squeezed lime juice

• 1 teaspoon fish sauce

• 2 tablespoons sliced green onions

• ¼ cup Thai basil leaves

• makrut lime leaves*

*Optional: add vermicelli rice noodles or any carb to soak up the broth

*Tip from Cass: go to your local Asian market to find these ingredients and/or the FDR Southeast Asian Market to get fresh local produce (Extra tip: some vendors will sell makrut lime leaf TREES; purchase a tree and have a life supply of amazingly fragrant leaves instead of purchasing a few leaves for $10. Bonus tip: you can freeze these leaves!)

Instructions

1. Heat a large heavy-bottomed pot over medium heat, add the oil and heat through. Add the garlic, ginger, lemongrass, and Thai chilies, sautéing until the garlic is fragrant, about 30 seconds.

2. Add the coconut milk and chicken stock and bring to a boil, then lower the heat to medium-low and simmer until the sauce slightly thickens, about 15 minutes. Stir in lime juice and fish sauce.

3. Add the clams and cover the pot, steaming until they open, about 8 minutes. Add clams and broth to a large bowl and garnish with the green onions and Thai basil. Serve immediately.