Ingredients
2lbclam,littleneck, or manila clams, scrubbed
cold water,for soaking
3tbspsea salt
1sourdough baguette
olive oil,for brushing
sea salt,to taste
1tbspcoconut oil
½medium red onion,thinly sliced
2stalkslarge lemongrass
3tbspginger,fresh, minced
4clovesgarlic,minced
1tspred pepper flakes,or 2 minced Thai chilies
1cupdry white wine
1tbspbrown sugar
1tbspfish sauce,or low sodium soy sauce
2cupsvegetable broth,or chicken broth
13ozcoconut milk,(1can), full-fat
scallion,thinly sliced
cilantro,fresh, chopped
Preparation
Pick through the clams and discard any that are open and do not close when firmly tapped–these clams are dead and should not be eaten. Add the rest to a colander.
Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons of salt for every 6 cups of water.
Place the colander in the bowl of saltwater and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand.
Transfer the clams in the colander to another large bowl of freshwater to desalt for 15 to 30 minutes.
Slice the sourdough baguette into ½-inch pieces.
Brush each slice with olive oil and sprinkle with salt.
Toast the bread on a grill pan over medium-high heat for about 2 minutes per side until golden brown and crusty. Set aside.
Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook for about 3 minutes until it starts to become translucent.
Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch pieces.
Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook for about 3 minutes until fragrant.
Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook fr about 5 minutes until reduced by half.
Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
Add the clams, return to a boil, and cook for 5 to 8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
Enjoy!
