Coconut Clam Stock Recipes

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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

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.

RED SNAPPER WITH COCONUT-CLAM BROTH



Red Snapper With Coconut-Clam Broth image

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Provided by Camille Becerra

Categories     Bon Appétit     Snapper     Clam     Coconut     Soup/Stew     Healthy     Kid-Friendly     Lunch     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 10

Coconut-Clam Stock
4 (5-ounce) red snapper fillets
2 teaspoons kosher salt
2 teaspoons fennel seeds, lightly crushed
2 tablespoons virgin coconut oil or vegetable oil
1/4 cup cilantro leaves with tender stems
1/4 cup alfalfa sprouts
2 teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)

Steps:

  • Heat stock in a medium pot over low; keep warm.
  • Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
  • Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6-8 minutes. Turn and cook on other side 30 seconds.
  • Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.

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.

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.

COCONUT-CLAM STOCK



Coconut-Clam Stock image

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

Provided by Camille Becerra

Yield Makes about 3 cups

Number Of Ingredients 9

1 tablespoon virgin coconut oil or vegetable oil
1 medium onion, coarsely chopped
1 fennel bulb, trimmed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
2 bay leaves
6 cherrystone or other large hard-shell clams, scrubbed
1 cup dry white wine
1 (13.5-ounce can) unsweetened coconut milk
Kosher salt

Steps:

  • Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8-10 minutes. (The flavor won't be ruined if the vegetables take on color, but the stock will end up grayish.)
  • Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12-15 minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce heat and simmer 15 minutes.
  • Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.

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  • Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.
  • Place the colander in the bowl of salt water and soak the clams for at least 1 hour and up to overnight, so they release any grit and sand. (Live clams will filter the water and push out any impurities in the process; the grit falls to the bottom of the bowl and the colander allows you to lift out the clams without disturbing the grit.)


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