Ingredients:

  • 2 lb (900 g) littleneck clams in shell, well scrubbed and purged
  • 3 tbsp (45 ml) kosher salt + cold water for soaking/purging
  • 1 can full-fat coconut milk, 13.5 fl oz (400 ml)
  • 1 cup (240 ml) low-sodium chicken stock or fish/seafood stock
  • 2 stalks lemongrass, outer layers removed, bottom 4–5 inches chopped and lightly bruised (or 3–4 tbsp minced tender white stalk)
  • 3–4 slices fresh galangal or ginger (about 1/2 inch / 1 cm each) — optional but recommended
  • 2 kaffir lime leaves, torn (optional)
  • 1 tbsp neutral oil (vegetable or grapeseed) or 1 tbsp unsalted butter
  • 2 shallots, thinly sliced (about 1/2 cup / 75 g)
  • 3 cloves garlic, smashed and thinly sliced
  • 1–2 Thai bird chiles or 1 serrano / jalapeño, sliced (adjust to heat preference)
  • 2 tbsp fish sauce (30 ml), more to taste
  • 1 tbsp fresh lime juice (15 ml), more to taste
  • 1 tsp light brown sugar or palm sugar (4 g)
  • Freshly ground black pepper, to taste
  • 1/3 cup (15 g) fresh cilantro leaves, roughly chopped
  • 2 scallions (spring onions), thinly sliced on bias
  • Optional: small handful Thai basil leaves or extra lime wedges to serve

Instructions:

  1. Purge and prep clams: combine 3 tbsp kosher salt with about 1 gallon (4 L) cold water in a large bowl, add clams and soak 20–30 minutes to expel sand. Scrub shells, discard cracked shells and any that remain open when tapped.
  2. Prepare aromatics: bruise lemongrass with the back of a knife; slice galangal/ginger and kaffir lime leaves if using. Thinly slice shallots, smash and thin-slice garlic, slice chiles, and chop herbs and scallions.
  3. Build the broth: heat oil or butter over medium heat, add shallots and garlic and sauté until fragrant and translucent, about 1–2 minutes without browning.
  4. Add aromatics: stir in bruised lemongrass, galangal, torn kaffir leaves and chilies for 30–60 seconds to release aromas.
  5. Simmer broth: pour in coconut milk and stock, stir gently and bring to a gentle simmer (avoid vigorous boiling). Maintain a gentle simmer for 5–8 minutes to infuse flavors.
  6. Steam the clams: increase heat to medium-high, add drained clams to the pan and cover with a tight-fitting lid. Steam 4–6 minutes, shaking the pan occasionally, until nearly all clams have opened. Use tongs to check doneness.
  7. Finish and season: remove lid when most clams are open, stir in fish sauce, lime juice and sugar, tasting and adjusting for salt/umami and brightness. Optionally skim and strain a portion of broth for a clearer soup.
  8. Add herbs and serve: toss in chopped cilantro and sliced scallions, remove from heat, transfer clams and broth to a warmed bowl, garnish with extra herbs and lime wedges, and discard any clams that remain closed after cooking.