Best 4 Thai Clams In Coconut Broth Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to Southeast Asia with our enticing Thai clams in coconut broth, a symphony of flavors that will transport your taste buds to a tropical paradise. This delectable dish, also known as "Hoy Lai Phrik Gathi," is a harmonious blend of fresh clams, aromatic herbs, and a creamy coconut broth that will tantalize your senses.

Our comprehensive guide features three irresistible variations of this Thai classic, each offering a unique flavor profile to cater to diverse palates. The first recipe introduces the traditional method, utilizing lemongrass, galangal, and kaffir lime leaves to create an authentic Thai broth. For those who prefer a milder heat, the second recipe offers a delightful alternative with red bell peppers and coconut milk, resulting in a creamy and flavorful broth. And for those seeking a fiery kick, the third recipe incorporates the bold flavors of red chili peppers, ensuring a spicy and unforgettable experience.

Whether you're a seasoned cook or just starting your culinary adventure, our easy-to-follow instructions will guide you effortlessly through the process of preparing this Thai delicacy. With its vibrant colors and enticing aromas, Thai clams in coconut broth is sure to become a favorite in your kitchen. So, gather your ingredients, choose your preferred variation, and let's dive into the world of Thai cuisine!

Check out the recipes below so you can choose the best recipe for yourself!

THAI CLAMS IN A COCONUT, GINGER & LIME BROTH



Thai Clams in a Coconut, Ginger & Lime Broth image

Provided by Rachael Bryant / Meatified

Number Of Ingredients 13

3 lbs / 1360 g littleneck clams
1 1/2 inch piece of fresh ginger
4 large cloves of garlic
1 medium shallot
4 inch piece of fresh lemongrass
1/3 cup / 5 g fresh Thai basil leaves (see note)
1 tbsp / 15 ml avocado oil
1 2/3 cups / 400 ml coconut milk
3 dried kaffir lime leaves
1 tsp / 5 ml gluten free fish sauce
Optional: 1 tsp / 1 g dried Thai basil leaves (see note)
2 tbsp / 30 ml fresh lime juice
Thinly sliced radishes and green onions.

Steps:

  • CLEAN: Add the clams to a bowl and cover them with cold water. Let them soak for 15 minutes, then pour off the water, and recover them with more cold water. Fill a second bowl halfway with cold water. Use a stiff brush or sponge to remove any sand or debris from each individual clam and then drop them into the second bowl with clean water. Once the clams have been cleaned, tap any open clams on the side of the bowl and watch to see if they close. Discard any clams that do not close. Put the cleaned clams into the fridge while you prep the rest of your ingredients.
  • PREP: Scrape the skin from the ginger root with the back of a spoon, then peel the garlic cloves and shallot. Use a mandoline to slice the ginger and garlic finely, then mince the shallot. Use the back of your knife to bruise the fresh lemongrass and remove the tough, woody outer layers. Stack the basil leaves on top of each other, then roll them together to slice them finely into strips.
  • SIMMER: Add the oil to the bottom of a large pan over medium heat - whatever you use needs to be large enough to add the clams to later and have a lid. Add the ginger, garlic, shallot and lemongrass to the pan and cook for a minute or two, until fragrant, stirring to avoid any burning or color change. Add the coconut milk, fresh basil, kaffir lime leaves, fish sauce and dried Thai basil (if using). Stir together and simmer gently on the stove top for 10 - 15 minutes, uncovered, to both infuse and reduce the coconut milk. Reducing the coconut milk down now means that it won't end up too watery later when the clams are added and release extra water into the broth.
  • STEAM: Remove and discard the lemongrass and kaffir lime leaves. Drain the clams and rinse them to make sure you've gotten rid of any sand or grit, then add them to the coconut milk broth and cover the pan with a lid. Watch the heat to make sure that the coconut milk broth simmers but doesn't boil and cook until the clams have opened. Uncover the pan, discard any unopened clams and stir through the fresh lime juice. Serve the clams in the broth, with thinly sliced radishes and green onions to garnish. Don't forget to slurp up that broth with a spoon!

COCONUT BROTH CLAMS RECIPE BY TASTY



Coconut Broth Clams Recipe by Tasty image

Here's what you need: littleneck clam, cold water, sea salt, sourdough baguette, olive oil, sea salt, coconut oil, medium red onion, lemongrass, fresh ginger, garlic, red pepper flakes, dry white wine, brown sugar, fish sauce, vegetable broth, full-fat coconut milk, scallion, fresh cilantro

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 lb littleneck clam, or manila clams, scrubbed
cold water, for soaking
3 tablespoons sea salt
1 sourdough baguette
olive oil, for brushing
sea salt, to taste
1 tablespoon coconut oil
½ medium red onion, thinly sliced
2 large stalks lemongrass
3 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 teaspoon red pepper flakes, or 2 minced thai chilies
1 cup dry white wine
1 tablespoon brown sugar
1 tablespoon fish sauce, or low sodium soy sauce
2 cups vegetable broth, or chicken broth
13 oz full-fat coconut milk, 1 can
scallion, thinly sliced
fresh cilantro, chopped

Steps:

  • Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
  • Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
  • Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
  • Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
  • Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
  • Brush each slice with olive oil and sprinkle with salt.
  • Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
  • Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
  • Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
  • Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
  • Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
  • Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
  • Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
  • Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
  • Enjoy!

Nutrition Facts : Calories 1273 calories, Carbohydrate 90 grams, Fat 66 grams, Fiber 2 grams, Protein 69 grams, Sugar 14 grams

INSTANT POT THAI COCONUT CLAMS



Instant Pot Thai Coconut Clams image

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

1 tablespoon coconut oil
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
1/2 cup vegetable broth or chicken stock, preferably homemade
1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
2 jalapeño peppers, seeded and sliced
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)
2 pounds clams, scrubbed
Salt and freshly ground black pepper to taste
1 scallion (white and green parts), chopped
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges, for squeezing

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.

CLAMS IN SPICY COCONUT-LIME BROTH



Clams in Spicy Coconut-Lime Broth image

Categories     Ginger     Herb     Shellfish     Quick & Easy     Lime     Coconut     Clam     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced

Steps:

  • Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

Tips:

  • Choose Fresh Clams: Use live clams with tightly closed shells to ensure freshness.
  • Clean Clams Thoroughly: Scrub the clams under running water to remove any sand or grit.
  • Use a Wok or Large Skillet: A wok or large skillet allows for even cooking and evaporation of the coconut broth.
  • Sauté Aromatics: Sautéing aromatics like lemongrass, galangal, and kaffir lime leaves releases their flavors and creates a fragrant base.
  • Use Unsweetened Coconut Milk: Unsweetened coconut milk provides a rich, creamy broth without overpowering sweetness.
  • Simmer Clams Gently: Simmer the clams gently in the coconut broth just until they open to prevent overcooking.
  • Adjust Seasoning: Taste the broth and adjust the seasoning with fish sauce, lime juice, and sugar to balance the flavors.
  • Serve with Rice or Noodles: Serve the Thai clams in coconut broth with steamed rice or rice noodles for a complete meal.

Conclusion:

This Thai clams in coconut broth recipe offers a delightful blend of flavors, combining the freshness of clams with the aromatic and creamy coconut broth. By following the tips and steps provided, you can easily create this flavorful dish at home. Whether served as an appetizer or main course, this recipe is sure to impress your family and friends. Enjoy the deliciousness of Thai cuisine with this vibrant and satisfying dish!

Related Topics