FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
THAI CLAM HOT-POT
Make and share this Thai Clam Hot-Pot recipe from Food.com.
Provided by Cynna
Categories Thai
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
- Heat heavy pot(big enough to hold the clams) over high heat.
- Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
- Add 1 cup rice wine to 1 cup water and stir.
- Add wine mixture to pot, cover, and bring to a boil.
- Add clams, cover, and return to a boil.
- Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
- Add basil to liquid and cook for about 45 seconds.
- Then add fish sauce and stir thoroughly.
- Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
- Serve immediately.
Nutrition Facts : Calories 346.7, Fat 7, SaturatedFat 1, Cholesterol 77.2, Sodium 946, Carbohydrate 25.7, Fiber 2.1, Sugar 0.8, Protein 32.7
INSTANT POT THAI COCONUT CLAMS
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Provided by Melissa Clark
Categories Clam Seafood Instant Pot Pressure Cooker Super Bowl Coconut Shellfish Appetizer Dinner Quick & Easy
Yield 4-6 servings as an appetizer, 2 servings as an entree
Number Of Ingredients 14
Steps:
- Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
- Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
- Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
- Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
- Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.
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