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Manila clams with coconut milk, lemongrass, gai lan, and fig leaf

Yield: 4

Overview: prep the clams and veggies, make the broth, and cook the gai lan and clams in the broth

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Ingredients

For the clams

• 2 lbs clams (see note)
• 1 large bunch gai lan (aka Chinese broccoli) (sub: green of choice)
• 3 shallots, thinly sliced
• 3 stalks lemongrass
• 2 thai chilis, sliced lengthwise
• 1 inch ginger, peeled and thinly sliced
• 2 teaspoons neutral or coconut oil
• 1 15-oz can coconut milk, unsweetened
• ½ teaspoon sugar
• 2 teaspoons fish sauce

To serve

• fig leaf oil (optional)
• rice, noodles, or crusty bread

Instructions

1. Purge the clams. Look through your clams and discard any with broken shells. If a clam will not close when being lightly tapped, it is dead and must also be tossed. Place the clams in a bowl in your sink and cover with cold water. Let the clams sit for 15 minutes and drain off the water. Repeat this process until the water is completely clean and contains no sand.
2. Prep the veggies. Remove the dried outer layers and tops of the lemongrass. Bash the stalks with the blunt side of the knife to release its aroma and cut the stalks into 4 inch lengths. Peel and slice your shallots and ginger. Wash and chop your gai lan.
3. Make the coconut broth. In a large pot with a tightfitting lid, heat the oil over medium heat. Add the shallot, lemongrass, thai chili, and ginger. Cook everything together for 5 minutes, until the shallots begin to turn translucent. Add the coconut milk, sugar, and fish sauce and simmer for 5 more minutes.
4. Add the gai lan and clams. Add the gai lan to the broth and wilt for 30 seconds. Add the clams and cover the pot with the lid. The clams are done when they open - check after 3 minutes. If some have opened but others have not, you can remove the opened clams to a dish while you wait for the others to finish. It’s important to avoid overcooking the clams, as they can get a little tough. Discard any clams that refuse to open.
5. Serve. Taste the broth for seasoning, and add more fish sauce if needed. Arrange the clams in a wide bowl and spoon the broth over (discarding the lemongrass, ginger, and chilis). Drizzle with fig leaf oil, if using. Serve with your carb of choice - our choice would be jasmine or sticky rice.

Tip

We prefer Manila clams as they tend to be the most tender and sweet, but you can substitute whatever your local fishmonger suggests - even mussels or prawns would work great. Never cheap out on fresh shellfish: it’s worth giving a few extra bucks to a reputable fishmonger.

A note on clam storage: clams should be eaten as fresh as possible. If you do need to store them for a few hours or overnight, refrigerate them in a colander set over a bowl. Cover the clams with a damp kitchen towel and a couple handfuls of ice cubes. Do not store them covered in plastic or under water for long periods.

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