Thai Steamed Clams
This aromatic Thai steamed clams recipe uses fresh coconut water and lemongrass for a light, savory broth that is ready in just 15 minutes. It is a one-pot seafood dinner that tastes just like the fresh, zesty clams you get in Thailand.
Servings: 2 people
Ingredients
- 12 oz clams rinsed and scrubbed
- 1 tablespoon oil
- 1 stalk lemongrass white-part only, cut into 3 strips, lightly pounded
- 5 bird's eyes chilies lightly pounded
- ½ cup coconut water
- 5 kaffir lime leaves torn or bruised, optional
- 1 teaspoon fish sauce or to taste
- 1 tablespoon lime juice
- cilantro leaves for garnishing
Instructions
- Heat a wok or pot with oil. Once hot, add the lemongrass and bird’s eye chilies, and stir-fry until fragrant.
- Add the clams and stir to combine, then pour in the coconut water.
- Add the kaffir lime leaves, stir, and cover. Cook for 2–3 minutes, or until the clams have opened.
- Add the fish sauce and lime juice, and stir to combine. Dish out and serve immediately.
Video
Notes
Alternative Method: This method is best, as stir-frying the aromatics first brings out the most flavor. For a “cheater way,” skip the oil and add the clams, coconut water, and aromatics to the pot all at once. Cover and cook until the shells open, then stir in the seasonings. This version is more like a soup.
Nutrition
Serving: 2people | Calories: 109kcal | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 314mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg