Ingredients:

  • 2 lb Manila or Littleneck Clams, scrubbed and purged
  • 1 Tbsp Neutral Oil (e.g., Grapeseed, Canola)
  • 2 large Shallots, thinly sliced
  • 1-inch piece Fresh Ginger, peeled and minced
  • 2 Lemongrass Stalks, bruised heavily
  • 1 to 2 Red Chili (Bird’s Eye), thinly sliced
  • 3 Garlic Cloves, minced
  • 1 cup Chicken or Vegetable Stock, low sodium
  • 1 can (13.5 oz) Full-Fat Coconut Milk, unsweetened
  • 1 Tbsp Fish Sauce (Nam Pla), plus more to taste
  • 1/2 tsp Granulated Sugar (or Palm Sugar)
  • 1 Tbsp Fresh Lime Juice, freshly squeezed
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 Tbsp Mint Leaves (optional), shredded

Instructions:

  1. Purge and Clean Clams: Place clams in a large bowl of cold, salted water for 10–15 minutes. Drain, rinse thoroughly, and scrub the shells. Discard any clams that are open and do not close when tapped firmly.
  2. Prepare Lemongrass: Use the back of your knife or a rolling pin to firmly bruise the trimmed lemongrass stalks. This releases the essential oils.
  3. Mise en Place: Slice the shallots, mince the garlic/ginger, and prepare the chili slices.
  4. Sauté Aromatics: Heat the oil in the Dutch oven over medium heat. Add the sliced shallots and a pinch of salt. Sweat for 3–4 minutes until soft and translucent.
  5. Infuse Flavour: Add the minced ginger, garlic, bruised lemongrass, and sliced chili. Cook for 2–3 minutes until highly fragrant. Do not brown the garlic.
  6. Deglaze: Pour in the chicken or vegetable stock, scraping up any browned bits on the bottom of the pot. Bring to a simmer.
  7. Add Coconut Milk: Stir in the full-fat coconut milk, fish sauce, and sugar. Bring the broth just back up to a gentle simmer. Taste the broth base now; it should be highly seasoned (salty/sweet/acidic).
  8. Steam the Clams: Raise the heat to medium-high. Add the prepared clams directly into the simmering broth.
  9. Cover and Cook: Place the lid on immediately. Steam rapidly for 5–7 minutes. Do not lift the lid during this time.
  10. Check and Discard: Remove the lid. Use tongs to gently stir the clams. They should all be open. Discard any clams that remain firmly closed.
  11. Finish Seasoning: Remove the lemongrass stalks. Stir in the fresh lime juice. Taste again and adjust salinity with a splash more fish sauce if needed.
  12. Serve: Ladle the clams and plenty of the aromatic broth into warm bowls. Garnish generously with fresh coriander and mint.