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Thai-Style Coconut Milk Steamed Clams with Ginger, Chile and Lime
The spiciness of Thai bird chiles and the richness of coconut milk are perfect foils to each other in this decadent rendition of steamed shellfish.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 213 kcal
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 red onion peeled and sliced
- 4 cloves garlic minced
- 2 cups chicken broth
- 6 pieces ginger root one inch, peeled and sliced
- 3 limes juiced
- 1 tablespoon lime zest
- 1 tablespoon fish sauce
- 1 lemongrass peeled and smashed
- 1 can coconut milk full fat
- 2 pounds clams or a mix of clams and mussels, scrubbed
- 2 Thai bird chiles sliced thinly, depending on your heat preferences
- cilantro
- green onions
- basil
- parsley
- lime wedges
Instructions
Instructions
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In a large, shallow skillet or wok, heat olive oil. Sauté onions until translucent.
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Add garlic and stir until fragrant.
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Add chicken broth, lemongrass, ginger, fish sauce, lime juice, chiles and bring to simmer. Let simmer for 10 minutes.
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Add coconut milk and stir, season with salt to taste.
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Add clams and bring to high simmer. Cover, and cook until all clams have opened, about 5 minutes.
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Pour into bowl and garnish with chopped cilantro, green onions, chopped parsley, chopped basil, and lime wedges.
Nutrition Facts
Thai-Style Coconut Milk Steamed Clams with Ginger, Chile and Lime
Amount Per Serving (1 cup)
Calories 213
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Cholesterol 7mg2%
Sodium 669mg29%
Potassium 297mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 85IU2%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.