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Coconut Lemongrass Clams

INGREDIENTS

Serves 2

cup coconut milk

1 cup chicken stock

1 stalk lemongrass, smashed until broken and cut into chunks

5 thin slices galangal

3 kaffir lime leaves, roughly torn

2-3 Thai chilies, finely chopped

1 medium shallot, thinly sliced

1.5 tsp palm sugar, finely chopped or granulated sugar

2 lb live clams

2 Tbsp lime juice

Fish sauce or salt, as needed

cup roughly chopped cilantro and/or green onions

INSTRUCTIONS

Clean the clams well in cold water, if the shells feels slimy, give them a

scrub. Discard any clams that are broken or are open and won t close after you

tap them.

Purging clams of their grits: If you buy farmed clams from the supermarket,

most of them will have been purged, but if you re buying wild clams, ask the

vendor if they have been purged. If not, place the clams in salted water (3

Tbsp sea salt to 2 L water) for about 1 hour without disturbing them. After

this time, they should spit out any sand inside them.

Add coconut milk, chicken stock, shallots lemongrass, galangal, kaffir lime

leaves, Thai chilies and sugar to a large pot with a lid. Cover and bring to a

boil. Add clams, cover and cook for 2-3 mins or until all clams are open.

Remove from heat, add lime juice, cilantro, and stir to mix. Taste the broth

and adjust seasoning with more fish sauce or salt if needed.

Transfer to a serving bowl. If any clams are still closed, you can try steaming

them again for another minute or so to see if they will open (some clams seem

to be late bloomers!). If they still don t open, discard them.