Coconut Clam Stock Recipes

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

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.

COCONUT-CLAM STOCK

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.

COCONUT BROTH CLAMS RECIPE BY TASTY

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!

CLAMS IN SPICY COCONUT-LIME BROTH

Steps:

• Heat 1 tablespoons oil in large Dutch oven over medium heat.
• Add the chopped shallots and saute until tender, about 3 minutes.
• Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
• Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
• Cover and cook until clams open, about 7 minutes; discard any that do not open.
• Stir in the lime juice.
• Season to taste with salt and pepper.
• Transfer clams and sauce to a bowl; sprinkle with green onions and serve.

RED SNAPPER WITH COCONUT-CLAM BROTH

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.

COCONUT CLAM CHOWDER

Steps:

• Melt the butter over medium-low heat in a heavy-bottomed large saucepan. Add the flour and whisk until completely incorporated. Cook, whisking continuously, until the mixture turns from white to blond, about 5 minutes.
• Add the onions, celery and bell pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Stir in the thyme and bay leaf and cook 1 minute more.
• Add the broth and bring to a boil. Stir in the white potatoes and white sweet potatoes and let the liquid return to a simmer. Reduce the heat to medium-low so the liquid simmers and cook until the potatoes begin to soften, 5 to 7 minutes.
• Stir in the clams and coconut milk. If using frozen and canned clams, add the frozen first, then allow the soup to simmer again before adding the canned clams. Bring the soup back to a simmer and add salt and pepper to taste. Remove from the heat, discard the bay leaf and garnish with parsley.

LITTLENECK CLAMS STEAMED IN GREEN CHILI-COCONUT MILK BROTH

Steps:

• Heat a gas or charcoal grill to high. Brush poblano peppers with olive oil; season with salt and pepper. Grill until charred on all sides. Place in bowl, cover with plastic wrap and let sit for 15 minutes; then peel, halve, seed and coarsely chop the poblano peppers.
• Reduce grill heat to medium high. On stove, heat oil in large enamel-coated Dutch oven or any other large, shallow pot until almost smoking. Add onion, and cook until soft, for 4 to 5 minutes. Add garlic and ginger, and cook for 2 minutes. Add wine, and reduce mixture until almost dry. Add clam juice, coconut milk and poblano and serrano peppers, and bring to boil. Add spinach leaves, and cook until just wilted, 1 to 2 minutes.
• In batches, transfer the mixture to a blender, add 1/2 cup water and blend until smooth. Return mixture to pot, and bring to boil. Add honey, and season with salt and pepper. Add clams, stir, cover and place pot on the grill. Cover grill, and cook until all clams open, for 10 to 12 minutes. (Or keep pot on stove, turn heat to high and cook until clams open, about 10 to 12 minutes.) Pour clams and their broth into a large bowl, and serve.