Fragrant Coconut Broth Clams With Lemongrass

The evening we made Coconut Broth Clams With Lemongrass, it was just after a rainstorm had passed through the coast near Santa Barbara. Our rented bungalow overlooked a narrow stretch of beach scattered with pebbles and driftwood.

Chloe, our friend who splits her year between Thailand and California, brought a bag of fresh clams from the nearby fish market. “Let’s steam them the way my aunt does,” she said, holding up a bunch of lemongrass like a bouquet.

We gathered in the tiny kitchen, barefoot and half sunburnt, still smelling like saltwater and sunscreen. Julian grated ginger with exaggerated drama, while Ethan tried (unsuccessfully) to split the lemongrass without making it splatter across the counter.

When the pot hit a gentle simmer and the coconut aroma filled the space, everyone got quiet just for a moment. The clams opened slowly, one by one, and we ate them straight from the pot with crusty sourdough and laughter echoing out the window.

That weekend was pure, unplugged ease, and this dish became a memory marker. Now whenever I make Coconut Broth Clams With Lemongrass at home, it’s less about recreating the moment and more about honoring it with every fragrant spoonful.

Short Description

Coconut Broth Clams With Lemongrass is a light, aromatic seafood dish featuring fresh clams steamed in a savory coconut milk base infused with lemongrass, garlic, and ginger.

Key Ingredients

• 2 pounds fresh clams, cleaned
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1–2 red chili peppers, sliced (optional)
• Fresh cilantro, for garnish
• Salt and black pepper to taste

Tools Needed

• Large bowl for soaking clams
• Fine-mesh strainer
• Heavy-bottomed pot with lid
• Knife and cutting board
• Grater or microplane
• Serving bowls

Cooking Instructions

Step 1: Clean the Clams
Place clams in a large bowl of cold water and let soak for 20 minutes to release sand. Scrub shells if needed and discard any cracked or open clams that don’t close when tapped.

Step 2: Heat the Coconut Milk
Pour coconut milk into a large pot over medium heat. Bring to a gentle simmer—do not boil to avoid curdling.

Step 3: Infuse the Broth
Add smashed lemongrass, minced garlic, and grated ginger to the simmering coconut milk. Let simmer for 2–3 minutes to release the aromatics.

Step 4: Season the Base
Stir in fish sauce, lime juice, salt, pepper, and sliced chili peppers if using. Taste and adjust seasoning to your liking.

Step 5: Steam the Clams
Add the cleaned clams to the pot. Cover and cook for 5–7 minutes, checking occasionally, until all the shells open. Discard any that remain closed.

Step 6: Finish and Serve
Ladle the clams and coconut broth into shallow bowls. Garnish with chopped cilantro and serve immediately with warm bread or steamed rice.

Why You’ll Love This Recipe

Quick and elegant with minimal prep

Naturally dairy-free and gluten-free

Rich in flavor with fresh, clean ingredients

Aromatic broth perfect for sipping or dipping

Great for entertaining or weeknight meals

Mistakes to Avoid & Solutions

Not cleaning the clams properly
Grit ruins the experience.
Solution: Soak in cold water for 20 minutes, scrub if needed, and discard any damaged ones.

Boiling the coconut milk
Can cause curdling.
Solution: Keep the heat at a gentle simmer and stir occasionally.

Overcooking the clams
Turns them rubbery.
Solution: Remove from heat as soon as shells open.

Too bland or overly salty broth
The flavor balance matters.
Solution: Adjust fish sauce and lime juice gradually, tasting as you go.

Not smashing the lemongrass
Prevents full flavor infusion.
Solution: Use the back of a knife or rolling pin to bruise it before cutting.

Serving and Pairing Suggestions

Serve with crusty sourdough or grilled baguette

Pair with jasmine rice or coconut rice

Add a crisp white wine like Sauvignon Blanc

Present in shallow bowls for a bistro-style meal

Garnish with extra chili slices for heat lovers

Storage and Reheating Tips

Store broth and clams separately in airtight containers in the fridge (up to 2 days)

Reheat broth gently on the stove over low heat

Do not microwave the clams—reheat them in the broth for best texture

Discard any leftover clams that weren’t eaten after 2 days

Freeze the broth alone (without clams) for later use in soups

FAQs

1. Can I use frozen clams?
Yes, but make sure they’re high quality and thawed completely before cooking. Fresh is always preferred for best flavor.

2. What if I can’t find lemongrass?
Try a mix of lime zest and a bit of ginger, though the flavor will be different. Some Asian grocery stores sell frozen lemongrass as well.

3. Can I add vegetables to the broth?
Yes! Thinly sliced mushrooms or baby spinach wilt beautifully in the hot broth just before serving.

4. How spicy is the dish with chili peppers?
It’s adjustable. One chili adds gentle heat; two or more can get intense. You can also remove the seeds to reduce spice.

5. Is it okay to make the broth ahead of time?
Absolutely. Make and refrigerate the broth up to 24 hours in advance, then reheat and steam the clams just before serving.

Tips & Tricks

Use a heavy-bottomed pot for even heat and simmering

Always taste your broth before adding clams

Add a splash of dry white wine for extra depth

For extra richness, add 1 tsp of coconut cream to each bowl before serving

Slice extra lemongrass thinly for garnish (remove before eating)

Recipe Variations

Thai Green Curry Clams
Add 1 tablespoon green curry paste to the coconut milk during simmering, and replace lime juice with kaffir lime leaves. Finish with Thai basil instead of cilantro.

Garlic Butter Coconut Clams
Swap out the fish sauce for 2 tablespoons of unsalted butter, increase garlic to 5 cloves, and omit lime juice. Use parsley instead of cilantro for a more European-style twist.

Vietnamese-Style Clams
Add a handful of chopped scallions and replace the fish sauce with nước mắm chấm. Stir in a dash of sugar to balance the salty-sour profile.

Clams with Coconut and Turmeric
Include ½ tsp ground turmeric in the broth along with lemongrass and ginger. It gives the broth a golden hue and earthy aroma.

Clams and Noodles in Coconut Broth
After steaming the clams, remove them and cook thin rice noodles directly in the broth. Return clams and serve as a full one-bowl meal.

Final Thoughts

When I think back to that beach weekend, Coconut Broth Clams With Lemongrass brings it all into focus salt in our hair, laughter in the air, and the simple act of cooking something beautiful together. The aroma of lemongrass mingled with coconut milk feels like coastal breeze bottled in a pot.

Dishes like this one don’t shout for attention; they speak softly, with clarity. They invite people to lean in, scoop up a little broth, tear off another piece of bread, and stay awhile. And honestly, in kitchens big or small, that’s the kind of experience I’ll always choose to create.