Coconut Broth Clams with Lemongrass Thaiinspired Steamed Clams

Quick Hook

Coconut Broth Clams with Lemongrass grabbed me the first time. Oh my gosh, the smell was unforgettable. Creamy coconut meets bright lemongrass and briny clams.

I first made this after a soggy beach day. I wanted comfort with seaside vibes. It felt like a warm Tom kha inspired clam soup.

Brief Overview

This dish nods to Thai flavors and coastal cooking. It borrows from tom kha, but keeps things simple.

Difficulty is easy medium. Prep takes about 20 minutes. Total time is about one hour including soaking.

Yields four as a starter or light main. Serve with jasmine rice or crusty bread.

Main Benefits

Top nutrition? Clams pack iron and lean protein. A 3 ounce serving can have up to 24 mg iron. That’s epic for a quick seafood meal.

Perfect for casual dinner parties. It also shines as a cozy weeknight supper. People always ask for seconds.

What makes this recipe special is balance. Coconut creaminess, lemongrass zing, and salty fish sauce. It’s a Coconut lemongrass clam recipe that feels both exotic and homey.

I love how this joins Seafood Dishes and Fish Dishes in one pan. Seriously, it’s great for sharing. It’s a quick steamed clams with herbs vibe.

Honestly, I learned timing the hard way. I once boiled the broth too hard. Coconut milk split and the texture went grainy. Lesson learned: keep it gently steaming.

Purging clams takes patience. I used cold salted water and changed it twice. No one wants sandy clams. Trust me.

This recipe is basically a Thai coconut seafood recipe done fast. It’s also a Steamed littleneck clams in coconut broth idea. Add chilies for heat if you like.

A fun stat: shellfish supply B12 too. That helps energy and brain health. Nice bonus for a simple dinner.

Now, if you’re ready. Onto the ingredients.

Ingredients & Equipment

Oh my gosh, this is my comfort seaside bowl. Coconut Broth Clams with Lemongrass sings like a Tom kha inspired clam soup .

Quick, bright, and perfect for sharing. Fun hook: proper soaking beats gritty clams every time.

Main Ingredients

Clams and prep:

• 2 lb (900 g) littleneck clams, scrubbed and purged.
• 3 tbsp (45 ml) kosher salt plus cold water for soaking.
  Quality note: pick lively clams. They should close when tapped.

Broth:

• 1 can (13.5 fl oz / 400 ml) full fat coconut milk.
• 1 cup (240 ml) low-sodium chicken or seafood stock.
• 2 stalks lemongrass, bottom 4 5 in bruised, or 3 4 tbsp minced.
  Quality note: fresh lemongrass smells citrusy and bright.

Aromatics & finish:

• 2 shallots (about 75 g ), 3 garlic cloves.
• 1 2 Thai chiles or 1 serrano.
• 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) lime juice.
• 1/3 cup (15 g) cilantro, 2 scallions.
  Quality note: use good fish sauce. It brings authentic umami.

This lineup works for Seafood Dishes and Fish Dishes lovers. It’s a proper Thai coconut seafood recipe .

Seasoning Notes

Essential combo

fish sauce, lime, and a pinch sugar.

Aromatics

lemongrass plus galangal or ginger.

Flavor enhancers

a splash of coconut cream adds silk.

Quick swaps: no lemongrass? Use 1 tsp lemon zest plus 1/2 in grated ginger.
No fish sauce? Use 1 2 tbsp light soy plus lime.

These changes keep the spirit of a Lemongrass coconut broth recipe .

Equipment Needed

Essentials only: large, wide sauté pan with tight lid. Or use a 4 5 qt (4 5 L) Dutch oven.
Large bowl for soaking clams.

Tongs or slotted spoon. Fine mesh sieve if you want a clear broth.
Common swaps: deep skillet instead of Dutch oven.

Use a wooden spoon, chef’s knife, and measuring spoons.

Final note: I once let the broth boil. It split. Never again. Keep the simmer gentle. This makes it one of my favorite Steamed littleneck clams in coconut broth and a true Good Eats moment.

Makanan Dan Minuman, done right.

Cooking Method quick note

"Food is the universal language." I say that every time I make this. Coconut Broth Clams with Lemongrass hit all the right notes.

It feels like a tom kha inspired clam soup, but homey. I learned this by trial and messes. Once I boiled the coconut and it split.

Never again.

Prep Steps

Start with mise en place. Scrub clams. Mix 3 tbsp salt in cold water. Soak 20– 30 minutes . Do this while chopping aromatics. That saves time.

Organize tools near the stove. Have tongs, a lid, and a bowl ready. Keep a sieve if you want a clear broth.

Safety reminders: discard cracked shells. Toss any clam that stays closed after cooking. Work on a clean board.

step-by-step Process

1. Purge clams in salted water for 20– 30 minutes . Scrub shells.
2. Sauté shallots and garlic in oil for 1– 2 minutes until soft. Add bruised lemongrass and galangal.
3. Pour coconut milk and stock. Bring to a gentle simmer about 185– 200° F (85– 93° C) . Simmer 5– 8 minutes .
4. Add clams, cover, and steam 4– 6 minutes . Shake pan once or twice.
5. Remove lid. Stir in fish sauce, lime, and sugar. Toss herbs and scallions. Serve.

Visual cues: clams open wide. Broth shows small surface bubbles. Aromatics smell bright. If a clam stays closed after extra 1– 2 minutes , throw it out.

Critical temps: keep broth at a gentle simmer. Do not reach a rolling boil at 212° F ( 100° C) . Boiling causes coconut milk to split.

Pro Tips

Use fresh lemongrass for a real Thai coconut seafood recipe punch. Bruise stalks to release oils.
For clearer broth, strain aromatics before serving. Quick steamed clams with herbs are best served hot.

Avoid overcooking. Overcooked clams get rubbery. Don’t boil the coconut milk. Change soaking water if very sandy.

make-ahead: you can make the broth up to 24 hours ahead. Reheat gently and add clams at the last minute.

This is great for Fish Dishes and Seafood Dishes nights. Honestly, this Coconut lemongrass clam recipe became my go-to for Good Eats and simple Makanan Dan Minuman style dinners.

Try it and call me when you finish the bread sopping step.

Recipe Notes Coconut Broth Clams with Lemongrass

Oh my gosh, this recipe is a keeper. I first made these clams at a beach house. The coconut steam smelled like a tropical postcard.

I nearly overcooked the broth once. Lesson learned: keep it gentle.

Serving Suggestions

Serve with hot jasmine rice or crusty sourdough. Rice soaks up that lemongrass coconut broth nicely. For drinks, try a crisp Sauvignon Blanc or a cold lager.

This pairs well with other Seafood Dishes or simple Fish Dishes . I like to call it a proper Good Eats moment.

Storage Tips

Cool the clams quickly after serving. Refrigerate in an airtight container for up to 2 days. Reheat gently on low heat.

Do not boil. If you must freeze, freeze broth only. Shells get rubbery after freezing.

Quick safety and timing

Always purge clams. Soak in salted water for 20– 30 minutes . Steam the clams for 4 6 minutes . Discard any clams that stay closed after cooking.

Variations

Want dietary swaps? Use light coconut milk for fewer calories. Swap fish sauce for light soy for a pescatarian option.

For a seasonal twist, add cherry tomatoes in summer. In autumn, stir in a handful of chopped kale. This is a flexible Coconut lemongrass clam recipe and works as a Tom kha inspired clam soup or a quick Thai coconut seafood recipe .

Nutrition Basics

Shellfish are a lean protein. One serving gives about 16 grams of protein. Calories are roughly 300 per serving. The coconut brings healthy fats.

Lemongrass and herbs add antioxidants. Small stat: shellfish supply B12 and zinc, both great for immunity.

I love how quick this dish is. It’s ideal as Steamed littleneck clams in coconut broth or as Quick steamed clams with herbs .

Honestly, it feels fancy but is super easy. Try it tonight. You’ll smile while mopping up that broth.

Frequently Asked Questions

What are Coconut Broth Clams with Lemongrass and how are they different from tom kha?

"Coconut Broth Clams with Lemongrass" is a Thai-inspired dish of littleneck clams steamed in a fragrant coconut-lemongrass broth; it borrows the coconut, lime and aromatics profile of tom kha but uses shellfish and a lighter stock.

Unlike a full tom kha, this recipe is faster to make and focuses on steaming the clams so the seafood flavor remains front and center. Think of it as a coastal, shareable spin on that classic Thai soup.

How do I clean and purge clams so the dish isn't gritty?

Always soak clams in cold salted water (about 3 tbsp salt per gallon) for 20 30 minutes so they expel sand, then scrub the shells and discard any cracked or stubbornly open specimens.

For very sandy clams, change the soak water once and keep the bowl in the fridge while you prep aromatics it’s the single best trick for restaurant-clean results. If a clam doesn't close when tapped before cooking or remains closed after steaming, throw it away.

Why did my coconut milk split and how do I prevent it when making the broth?

Coconut milk can split if simmered at a hard boil or cooked too long; avoid a rolling boil and maintain a gentle simmer so the broth stays silky. Use full-fat coconut milk for stability, add the coconut early then keep heat moderate, and finish seasoning off heat if you can small visual cues like soft steam and tiny surface bubbles are your friend.

If separation happens, gently whisk a little reserved coconut cream back in off the heat to smooth it out.

Can I swap the clams for mussels, shrimp or make a vegetarian version?

Yes mussels work almost identically and are a one-to-one swap; shelled shrimp are fine but add them only in the last 2 3 minutes so they don’t overcook.

For a vegetarian option, omit shellfish and use umami boosters like miso or soy instead of fish sauce and add firm tofu or mixed mushrooms for texture. Remember to adjust cooking times and seasoning shellfish impart briny depth that you'll want to replace with stock or umami ingredients.

How should I store and reheat leftovers without turning the clams rubbery?

Store clams and broth in an airtight container in the fridge for up to 48 hours; avoid freezing clams in shell as texture suffers, but the broth freezes well for soups or future stews.

To reheat, warm the broth gently over low heat and add clams only long enough to heat through (30 60 seconds if already cooked) prolonged heat will tighten the meat. If you plan to keep leftovers, consider removing clams from shells and storing the meat separately to make gentle reheating easier.

Is this dish high in fat or sodium, and how can I make it lighter or lower-sodium?

The recipe is moderately rich because of full-fat coconut milk and fish sauce, and sodium can be high depending on the amount of fish sauce used. To lighten it, use light coconut milk or reduce full-fat with a splash of coconut cream for finish; for lower sodium, cut the fish sauce by half and replace the rest with a squeeze of lime and a pinch of salt or low-sodium soy.

Also serve with steamed rice or extra veg to stretch portions and balance the meal.