Clams with Coconut & Lemongrass
Clams love a rich sauce. White wine cream sauce has its place, but here we use coconut milk with fresh and spicy aromatics for a lighter touch (still with plenty of richness). Gai lan isn’t just about the florets. The leaves and stems are crunchy but still tender, pleasantly bitter and mildly sweet.
Serves 4
INGREDIENTS
For the clams
2 pounds manila clams (see note)
1 large bunch gai lan (Chinese broccoli), chopped
3 shallots, peeled and 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-ounce) can coconut milk, unsweetened
½ teaspoon sugar
2 teaspoons fish sauce
To serve
Fig leaf oil, homemade (optional)
Rice, noodles, or good crusty bread
METHOD
Purge the clams. Inspect the clams and discard any with broken shells. If a clam won’t close when tapped lightly, it’s dead. Compost it. Put the clams in a large bowl in the sink and cover them with cold water. Let the clams sit for 15 minutes, then drain the water. Repeat this process until the water is completely clean and contains no sand.
Prep the lemongrass. Remove the dried outer layers and tops of the lemongrass. Bash the stalks with the blunt side of a chef’s knife to release their aroma, then cut the stalks into 4-inch sections.
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 minutes more.
Add the gai lan and clams. Add the gai lan to the broth and let it wilt for 30 seconds. Add the clams and cover the pot with the lid. Check the clams after 3 minutes - they’re done when they open. If some have opened but others have not, remove the opened clams to a dish while the others finish. It’s important to avoid overcooking the clams, as they can get a little tough. Discard any clams that refuse to open.
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 them (discarding the lemongrass, ginger, and chilis). Drizzle with fig leaf oil. Serve with rice, bread, or noodles. Our choice would be jasmine or sticky rice.
Note: 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. Never cheap out on fresh shellfish: it’s worth giving a few extra bucks to a reputable fishmonger.
A further 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.
FURTHER READING
