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Thai Coconut Lemongrass Clams Recipe

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4 from 14 reviews

Thai Coconut Lemongrass Clams is a vibrant and aromatic seafood dish featuring tender clams simmered in a flavorful broth made with lemongrass, coconut milk, and a blend of Thai spices and herbs. Served over delicate rice vermicelli noodles and garnished with fresh herbs and lime, this dish offers a perfect balance of creamy, tangy, and mildly spicy flavors in just 45 minutes.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Noodles

  • 8 ounces thin rice vermicelli

Seafood

  • 2 lb clams

Broth

  • 1 tbsp coconut oil
  • 2 Thai chile
  • ½ tbsp fresh ginger (minced)
  • ½ tbsp garlic (minced)
  • 2 shallots (minced)
  • 16 ounces clam stock
  • 1 tsp lime zest
  • 1 stalk lemongrass
  • 2 tsp brown sugar
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • juice of 1 lime

Vegetables & Herbs

  • 2 cups Chinese spinach
  • ½ cup scallions (chopped)
  • ½ cup cilantro (chopped)
  • ½ cup Thai basil (chopped)
  • lime wedges for serving

Instructions

  1. Prepare Vermicelli: Rinse the thin rice vermicelli noodles in cold water and let them soak until ready to use. This rehydrates the noodles for a tender texture once cooked.
  2. Clean Clams: Soak the clams in fresh water for 20 minutes to purge any sand or grit. Drain and set them aside.
  3. Sauté Aromatics: Heat 1 tablespoon of coconut oil in a medium saute pan over medium-high heat. Add 2 Thai chile, ½ tablespoon minced fresh ginger, ½ tablespoon minced garlic, and 2 minced shallots. Sauté for about 1 minute or until they are lightly browned, releasing their fragrant oils.
  4. Simmer Broth: Add 16 ounces clam stock, 1 teaspoon lime zest, and 1 stalk lemongrass to the pan. Cover and bring to a boil, then reduce heat to low and simmer gently for 20 minutes to infuse the broth with deep flavors.
  5. Season Broth: Uncover the pot and stir in 2 teaspoons brown sugar, 2 tablespoons fish sauce, 1 cup coconut milk, and the juice of 1 lime. Increase the heat to medium-high and bring the broth back to a boil.
  6. Cook Vermicelli: While the broth is boiling, bring a separate medium pot of water to a boil. Add the soaked vermicelli noodles and cook until softened, about 2-3 minutes. Drain and rinse them in cold water to stop the cooking process and prevent sticking.
  7. Cook Clams and Spinach: Add the clams to the lemongrass broth along with 2 cups Chinese spinach. Cover the pot and cook until the clam shells open, approximately 4-5 minutes, indicating they are fully cooked.
  8. Combine and Garnish: Remove the lid, stir the cooked vermicelli noodles into the pot with the clams and broth. Remove from heat and top the dish with ½ cup chopped scallions, ½ cup chopped cilantro, and ½ cup chopped Thai basil for a fresh herbal finish.
  9. Serve: Portion the clams and noodles into bowls and finish with a squeeze of fresh lime juice. Serve immediately with lime wedges on the side for extra zing.

Notes

  • Ensure clams are fresh and discard any that do not open during cooking.
  • Adjust the number of Thai chiles to control the spice level.
  • Soaking the vermicelli before cooking reduces overall cooking time and prevents overcooking.
  • Lemongrass stalk should be bruised to release more aroma before adding to the broth.
  • If clam stock is unavailable, a light seafood or vegetable stock can be substituted.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

Find it online: https://avascooking.com/thai-coconut-lemongrass-clams-recipe/