Lemongrass Coconut Clams
Clams shouldn’t be scary! Here’s a FLAVOR BOMB recipe that comes together in 15 minutes (post clam soak). See how it’s made here.
Ingredients
2 lb manila clams
2 cups shiitake mushrooms, torn into walnut-sized pieces
2 tablespoons olive oil
2 shallots, sliced
1 inch ginger, peeled and quartered
3 garlic cloves, sliced
1 lemongrass stalk, sliced in half longways
1 can of coconut milk or half a can of coconut cream (plus ¾ cup water, if using the cream)
1 pilsner
Optional: 1 teaspoon honey
2 teaspoons fish sauce
Sprinkle of crushed red pepper
½ cup chopped cilantro and scallions (or whatever tender herbs you have)
Optional: chili crisp
Serve with toasted bread
Make it!
Place your clams in a large bowl and cover with cold water. Let sit for at least 30 minutes while you prep everything else and then rinse. The clams will release any dirt or sand.
Heat a large dutch oven over medium-high heat and add your mushrooms. This is called “sweating,” where the mushrooms will release all of their water without soaking up any oil later on. Sweat the mushrooms for 5-7 minutes until they have shrunk in size by half. Remove and set aside. If there’s some browning on the bottom of the pan, deglaze with a splash of pilsner.
Add your olive oil into the dutch oven and heat until it shimmers. Add the shallot and ginger and cook for a few minutes until the shallot becomes translucent. Add your garlic and lemongrass and cook for a few more minutes (but don't let the garlic brown). Deglaze once more with a hefty splash of pilsner. Add the coconut milk or cream/water and fish sauce and bring to a simmer for a few minutes to meld the flavors. Taste and adjust for salt, acid or sweetness (this is where I added the optional honey). Finally, add your clams, cover, and steam for 5-10 minutes, or until they open.
To finish, add your mushrooms, herbs, and chili crisp and serve with crunchy bread. Disregard any clams that did not open. Enjoy!
