Ingredients:

  • 1 kg (approx. 2.2 lbs) Fresh Clams (Littleneck or Manila preferred), purged and scrubbed
  • 1 Tbsp (15 ml) Neutral Oil (like canola or grapeseed)
  • 3 Shallots, finely sliced
  • 2 cloves Garlic, minced
  • 2 inches (5 cm) Ginger (or Galangal), peeled and finely sliced into thin rounds
  • 1 large stalk Lemongrass, tough outer layers removed, bruised heavily
  • 1–2 fresh Red Chillies (e.g., Bird’s Eye or Serrano), sliced thinly (adjust to heat preference)
  • 4 Kaffir Lime Leaves, center vein removed, torn
  • 400 ml (1 standard can) Full-Fat Coconut Milk
  • 250 ml (1 cup) Chicken or Vegetable Stock (low sodium)
  • 2 Tbsp (30 ml) Fish Sauce (Nam Pla)
  • 1 Tbsp (15 ml) Brown Sugar (or Palm Sugar), packed
  • Juice of 1 large Lime (approx. 30 ml / 2 Tbsp)
  • Small handful fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Inspect and clean the clams thoroughly: Tap any open clams lightly; if they don't close, discard them. Scrub the shells under cold running water to remove grit and sand.
  2. Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the sliced shallots and cook for 3–4 minutes until soft and translucent.
  3. Add the minced garlic and sliced ginger (or galangal). Cook for 1 minute until fragrant. Immediately add the bruised lemongrass, sliced chillies, and torn kaffir lime leaves. Stir continuously for 30 seconds to release their essential oils.
  4. Pour in the coconut milk and stock. Add the brown sugar and stir well to dissolve. Bring the mixture to a gentle simmer, then reduce the heat immediately to low. Cook gently for 5 minutes to infuse the broth. Do not let it boil vigorously, or the coconut milk may split.
  5. Increase the heat to medium-high. Add the prepared clams to the simmering broth. Place the lid tightly on the pot and steam for 4–6 minutes until all shells are fully opened. Discard any clams that remain tightly shut.
  6. Remove the pot from the heat. Stir in the fish sauce and the fresh lime juice. Taste the finished broth and adjust the final balance of sour, sweet, and salty.
  7. Ladle the clams and generous amounts of broth into deep bowls. Garnish immediately with fresh coriander and serve piping hot.