Thai-Style Coconut Milk Steamed Clams with Ginger, Chile and Lime

Thai Steamed Clams
Thai-Style Coconut Milk Clams with Ginger and Lime
  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 2 tablespoons olive oil
  • 1 red onion, peeled and sliced
  • 4 cloves of garlic, minced
  • 2 cups chicken broth
  • 6 1-inch pieces of ginger root, peeled and sliced
  • juice of 3 limes
  • 1 tablespoon lime zest
  • 1 tablespoon fish sauce
  • 1 3-inch piece of lemongrass, peeled and smashed
  • 1 can of full-fat coconut milk
  • 2 pounds of littleneck clams (or a mix of clams and mussels), scrubbed
  • 2 Thai bird chiles, depending on your heat preferences, sliced thinly
  • cilantro, green onions, basil, parsley, and lime wedges for garnishes


  1. In a large, shallow skillet or wok, heat olive oil. Sauté onions until translucent.
  2. Add garlic and stir until fragrant.
  3. Add chicken broth, lemongrass, ginger, fish sauce, lime juice, chiles and bring to simmer. Let simmer for 20 minutes.
  4. Add coconut milk and stir, season with salt to taste.
  5. Add clams and bring to high simmer. Cover, and cook until all clams have opened.
  6. Pour into bowl and garnish with chopped cilantro, green onions, chopped parsley, chopped basil, and lime wedges.

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