coconut-clam stock
In this Thai fusion the clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or clams. You van always just enjoy it as a bowl of lovely broth soup as well with the clams left in.
yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For coconut-clam stock
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1 Tbspvirgin coconut oil or vegetable oil
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1 mdmedium onion, coarsely chopped
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1 smfennel bulb, trimmed, coarsely chopped
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1lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
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2bay leaves
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6cherrystone or other large hard-shell clams, scrubbed
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1 cdry white wine
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1 can(13.5-ounce) unsweetened coconut milk
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kosher or sea salt
How To Make coconut-clam stock
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1Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8–10 minutes. (The flavor won't be ruined if the vegetables take on color, but the stock will end up grayish.)
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2Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12–15 minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce heat and simmer 15 minutes.
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3Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.
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