Coconut-Clam Stock
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 littleneck clams.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 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.)
Step 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.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 51 Best Clam Recipes
Clams get the star treatment in these grilled, steamed, boiled, and chowdah'd recipes.43 Ways to Cook With Lemongrass
Never quite sure what to do with those stalks you see at the supermarket? It's time to pick up a bunch and get cooking.12 Sweet and Salty Ways to Use Coconut Oil
From a magic chocolate shell to roasted vegetables that taste like the tropics, we're going cuckoo over this trendy ingredient.
