INSTANT POT THAI COCONUT CLAMS
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
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.
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
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
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.
CLAMS AND MUSSELS IN THAI CURRY SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.
THAI CLAM POT VARIATION
Make and share this Thai Clam Pot Variation recipe from Food.com.
Provided by Mitakola
Categories Thai
Time 30m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat a heavy pot (or Wok) over a high heat until hot.
- Add 2 Tablespoons peanut oil. Swirl oil until very hot but not smoking.
- Add the garlic, scallions, and red pepper flakes. Stir for about 15 seconds.
- Standing back, add the wine mixture, cover, and bring to a boil.
- Add the clams, cover, and return the liquid to a boil. Immediately reduce the heat to medium and cook until the clams have just opened, 7 to 8 minutes, shaking the pot 3 or 4 times to ensure that the clams cook evenly.
- Add the basil and stir it thoroughly into the liquid. Cover and cook for 30 to 45 seconds.
- Add the fish sauce and stir thoroughly.
- Serve immediately over rice noodles (Soba) or white rice.
Nutrition Facts : Calories 165.2, Fat 1.8, SaturatedFat 0.2, Cholesterol 57.9, Sodium 824.4, Carbohydrate 8.3, Fiber 0.8, Sugar 0.8, Protein 23.4
THAI SHRIMP AND CLAM CURRY
This sweet-hot Thai recipe can be made with shrimp or chicken and cooks up in minutes. Increase chile sauce and ginger for spicier flavor. Serve in shallow bowls over steamed brown rice.
Provided by Susan Forbes Marden
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
- Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
- Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 13.4 g, Cholesterol 97.4 mg, Fat 28.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 19.9 g, Sodium 291.4 mg, Sugar 5.1 g
THAI CLAM HOT-POT
Make and share this Thai Clam Hot-Pot recipe from Food.com.
Provided by Cynna
Categories Thai
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
- Heat heavy pot(big enough to hold the clams) over high heat.
- Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
- Add 1 cup rice wine to 1 cup water and stir.
- Add wine mixture to pot, cover, and bring to a boil.
- Add clams, cover, and return to a boil.
- Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
- Add basil to liquid and cook for about 45 seconds.
- Then add fish sauce and stir thoroughly.
- Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
- Serve immediately.
Nutrition Facts : Calories 346.7, Fat 7, SaturatedFat 1, Cholesterol 77.2, Sodium 946, Carbohydrate 25.7, Fiber 2.1, Sugar 0.8, Protein 32.7
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