Littleneck Clams in a Spicy Coconut-Lemongrass Broth

For the clams

24 Littleneck clams

cold water (for soaking)

salt

For the broth

1/2 Tbsp. coconut oil

½ red onion, thinly sliced

2 stalks lemongrass or 2 Tbsp. lemongrass in a tube

2 inches fresh ginger, peeled and grated

4 cloves garlic, minced

1 tsp. crushed red pepper flakes

1/2 C. dry white wine

1 Tbsp. light brown sugar

1 Tbsp. Asian fish sauce or low sodium soy sauce

1 1/2 C. vegetable broth

1/2 14-oz. can full-fat unsweetened coconut milk, shaken thoroughly before opening

Finishing salt

Cilantro for garnish

Crusty bread

· Pick through the clams and discard any that are open and do not close when firmly tapped—these clams are dead and should not be eaten. Add the rest to a colander.

· Rinse and scrub the clams to remove any sand or barnacles from the shells.

· Fill a bowl with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.

· Place the clams in the bowl of water and let sit for at least 1 hour and up to overnight, so they release any grit and sand.

· Transfer the clams in the colander to another large bowl of fresh water and let soak for 15 to 30 minutes to remove excess salt.

· In a large pan or pot with a lid, melt the coconut oil over medium-high heat. Add the onion and cook until translucent, 3 to 4 minutes.

· Firmly whack the lemongrass stalks with the handle of your chef’s knife to bruise them. Trim the ends. Carefully slice the stalks into 4-inch pieces as they can be very woody.

· Add the lemongrass to the pot followed by the ginger, garlic, and red pepper flakes. Cook until fragrant, about 30 seconds.

· Pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half.

· Add the brown sugar, fish sauce, broth, and coconut milk and bring to a boil.

· Add the clams, return to a boil, and cook until the clams are fully opened -about 8 minutes. If any clams remain closed, discard them. Discard the lemongrass.

· Divide the clams and broth among individual serving bowls. Sprinkle with finishing salt. Garnish with cilantro and serve with bread for dipping in the broth.

Serves 4

Recipe adapted from SkinnyTaste.com