coconut-clam stock

Name: Coconut-Clam Stock
Prep time: 20 min
Cook time: 40 min
Cuisine: Thai
Ingredients: 1 tablespoon(s) virgin coconut oil or vegetable oil; 1 medium medium onion, coarsely chopped; 1 small fennel bulb, trimmed, coarsely chopped; 1 - lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped; 2 - bay leaves; 6 - cherrystone or other large hard-shell clams, scrubbed; 1 cup(s) dry white wine; 1 can(s) (13.5-ounce) unsweetened coconut milk; - kosher or sea salt

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

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yield serving(s)

prep time 20 Min

cook time 40 Min

method Stove Top

Ingredients For coconut-clam stock

1 Tbsp

virgin coconut oil or vegetable oil
1 md

medium onion, coarsely chopped
1 sm

fennel bulb, trimmed, coarsely chopped
1

lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
2

bay leaves
6

cherrystone or other large hard-shell clams, scrubbed
1 c

dry white wine
1 can

(13.5-ounce) unsweetened coconut milk
kosher or sea salt

How To Make coconut-clam stock

1
Heat 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.)

2
Add 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.
3
Strain 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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