Coconut-Clam Stock
Coconut-Clam Stock is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat oil in a large pot over medium-low.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.).
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.