Coconut Broth Clams

Ingredients

littleneck clams scrubbed

3 lb

cold water for soaking

as needed

sea salt for soaking

4 1/2 tbsp

sourdough baguette

2

olive oil for brushing

as needed

sea salt to taste

to taste

coconut oil

1 1/2 tbsp

red onion thinly sliced

3/4 medium

lemongrass

3 stalks

fresh ginger minced

4 1/2 tbsp

garlic minced

6 cloves

red pepper flakes

1 1/2 tsp

dry white wine

1 1/2 cup

brown sugar

1 1/2 tbsp

fish sauce

1 1/2 tbsp

vegetable broth

3 cup

coconut milk full-fat

19 1/2 oz

scallion thinly sliced

as needed

fresh cilantro chopped

as needed

Method

1. 01Pick through clams and discard any that are open and do not close when tapped. Rinse and scrub remaining clams.
2. 02Fill a bowl with cold water and 3-4 tbsp salt per 6 cups water. Place clams in a colander in the salt water and soak 1 hour to overnight.1 hr
3. 03Transfer clams in colander to a bowl of fresh water and desalt 15-30 minutes.20 min
4. 04Slice baguette into 1/2-inch pieces. Brush with olive oil, sprinkle with salt, and toast on a grill pan over medium-high heat until golden, about 2 minutes per side.
5. 05Melt coconut oil in a wok or large pan over medium heat. Add red onion and cook until translucent, about 3 minutes.
6. 06Bruise lemongrass stalks with a wooden spoon, trim ends, and slice into 4-inch pieces.
7. 07Add lemongrass, ginger, garlic, and red pepper flakes to the pan. Cook until fragrant, about 3 minutes.
8. 08Pour in white wine and deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
9. 09Add brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
10. 10Add clams, return to a boil, and cook 5-8 minutes until all clams open. Discard any that remain closed.7 min
11. 11Discard lemongrass stalks. Divide clams and broth between serving bowls. Garnish with scallions and cilantro. Serve with grilled bread.