Steamed Kauai Clams With Lemongrass & Green

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Servings: 6 Difficulty: Intermediate
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Aromatic steamed clams in a spicy coconut lemongrass broth
Steamed Kauai Clams With Lemongrass & Green recipe image
Steamed Kauai Clams With Lemongrass & Green recipe image
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Steamed Kauai Clams With Lemongrass & Green

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 67.6

Description

This vibrant dish combines the briny sweetness of fresh clams with the aromatic punch of lemongrass and green curry. The clams are steamed in white wine and clam juice until they pop open, then nestled in a rich, creamy sauce made from coconut milk and Thai green curry paste. Fresh basil and chilies add a bright, spicy finish that balances the richness of the coconut. It is an elegant yet approachable meal that captures the essence of Southeast Asian coastal cuisine. Perfect for a special weeknight dinner or a light summer feast, this recipe brings restaurant-quality flavor to your home kitchen with minimal fuss.

Ingredients

Directions

  1. Prepare the lemongrass by bruising the stalk slightly and cutting it into small 1/3-inch pieces.
  2. In a large pot with a tight-fitting lid, combine the dry white wine, chopped garlic, lemongrass pieces, clam juice, and clams.
  3. Bring the mixture to a boil over high heat, then immediately reduce the heat to medium-low and cover the pot.
  4. Steam the clams for 5 to 8 minutes, or until the shells have opened wide.
  5. Using a slotted spoon, carefully remove the opened clams from the broth and set them aside in a warm bowl. Discard any clams that remain closed.
  6. Increase the heat to high and boil the remaining liquid until it reduces by one-third, concentrating the flavors.
  7. Reduce the heat to low, stir in the coconut milk and green curry paste, and simmer gently for 2 to 3 minutes until combined.
  8. Stir in the sliced basil leaves and chopped fresh chili pepper, then remove the pan from the heat.
  9. To serve, arrange about a dozen opened clams in each deep soup plate.
  10. Ladle the hot coconut lemongrass sauce evenly over the clams and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 67.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.2mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 0.9g4%
Sugars 1.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clams, steamed, lemongrass, coconut milk, green curry paste, thai seafood, white wine, seafood stew, basil, chili pepper, clam juice, garlic, main course, asian cuisine, steaming, broth, spicy, aromatic, shellfish, dinner
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