Clams Steamed In Spicy Coconut Lime Broth Food

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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

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

STEAMED CLAMS WITH SPICY GARLIC BREAD



Steamed Clams with Spicy Garlic Bread image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
8 ounces andouille or smoked sausage, sliced
1 shallot, thinly sliced
2 cloves garlic, chopped
1/8 teaspoon crushed red pepper
1 cup dry white wine
1/3 cup coconut milk
1 tablespoon salted butter
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 pound clams, shells scrubbed
1 tablespoon lime juice
3 sprigs lemon thyme or thyme, leaves stripped
Spicy Garlic Bread, recipe follows
One 12-ounce loaf French bread
1/4 cup unsalted butter, softened
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
Pinch kosher salt

Steps:

  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
  • Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes.
  • Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme.
  • Serve immediately with Spicy Garlic Bread.
  • Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom.
  • Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices.
  • Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm.

CLAMS IN SPICY COCONUT-LIME BROTH



Clams in Spicy Coconut-Lime Broth image

Sounds great but I haven't tried it. From Bon Appetit, Tastes of the World. This is from Indonesia. Goes well with Asian noodles or steamed rice.

Provided by Oolala

Categories     Indonesian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
5 shallots, large, chopped
1 tablespoon fresh ginger, peeled, chopped
1 teaspoon ground turmeric
1/4 teaspoon cumin seed
2 lbs littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup unsweetened coconut milk
1 cup tomatoes, diced, from the can, with juices
1 jalapeno pepper, seeded, chopped
1 teaspoon lime zest
3 tablespoons fresh lime juice
salt, to taste
pepper, to taste
2 green onions, sliced

Steps:

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

Nutrition Facts : Calories 347.1, Fat 17.9, SaturatedFat 11.4, Cholesterol 79.9, Sodium 335.3, Carbohydrate 15.8, Fiber 1, Sugar 1.7, Protein 31.8

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH



Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories     quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

Steps:

  • Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
  • Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
  • Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
  • Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

SPICY CLAMS WITH GARLICKY TOASTS



Spicy Clams With Garlicky Toasts image

There's nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they're paired with lots of herbs and split baguettes. The toasts might seem large, but it's all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.

Provided by David Tanis

Categories     easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 cup chopped scallions, trimmed, white and green parts (from 2 bunches)
3 garlic cloves, minced, plus 2 whole garlic cloves, peeled
2 serrano peppers, finely chopped
1 cup dry white wine
1 cup chicken broth
4 pounds littleneck or Manila clams, scrubbed
1 baguette, split lengthwise, then halved crosswise
½ cup roughly chopped parsley (from 1 small bunch)
1 cup roughly chopped cilantro leaves and tender stems (from 2 bunches)
1 packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine
Lemon or lime wedges, for serving

Steps:

  • Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
  • Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
  • As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
  • Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
  • Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.

STEAMED CLAMS



Steamed Clams image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

5 pounds steamer clams
1/2 cup cornmeal
2 bottles beer
Chopped fresh parsley
Lemon wedges
Unsalted butter, melted

Steps:

  • Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
  • Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
  • In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
  • Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

STEAMED CLAMS



Steamed Clams image

The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.

Provided by Sam Sifton

Categories     dinner, easy, lunch, quick, main course

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 4

100 littleneck clams
1 tablespoon unsalted butter
1/4 cup diced chorizo or bacon, optional
2 cups beer, approximately 1 can or bottle

Steps:

  • Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
  • Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
  • Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams

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.

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