Dinner - Clam soup with coconut milk recipes

Author: Ok Krausz  

This lighter, Asian-inflected version includes green curry paste, coconut milk and plenty of lime juice. The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk.

Coconut Broth Clams with Lemongrass

Coconut Broth Clams with Lemongrass
Asian Coconut Broth Clams made with lemongrass, ginger and cilantro is wonderful when paired with bread for dipping all that delicious broth!
Provided by: Gina
Total time: 110 minutes
Cook time: 20 minutes
Prep time: 90 minutes
Yields: 4 servings
Cuisine: Asian,Thai
Number of ingredients: 17
  • 24 little neck clams or Manila clams (scrubbed)
  • Cold water (for soaking)
  • Sea salt
  • 1/2 tablespoon unrefined coconut oil
  • ½ medium red onion (thinly sliced)
  • 2 large lemongrass stalks
  • 3 tablespoons minced fresh ginger (about 2 inches)
  • 4 or 5 garlic cloves (minced)
  • 1 teaspoon crushed red pepper flakes (or 2 Thai chili peppers, minced)
  • 1/2 cup dry white wine
  • 1 tablespoon light brown sugar
  • 1 tablespoon Asian fish sauce or low-sodium soy sauce
  • 2 1/2 cups vegetable or chicken stock
  • 1/2 14-ounce can full-fat unsweetened coconut milk, shaken thoroughly before opening
  • thinly sliced scallions
  • fresh chopped cilantro for garnish
  • Sourdough Bread (optional for serving)
  • Serving Size: 6 clams with broth
  • Calories: 233 kcal
  • Carbohydrate: 18 g
  • Protein: 12.5 g
  • Fat: 10 g
  • Saturated Fat: 8.5 g
  • Cholesterol: 20 mg
  • Sodium: 890 mg
  • Fiber: 1.5 g
  • Sugar: 8.5 g
How to cook:
  1. 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.
  2. Rinse and scrub the clams to remove any sand or barnacles from the shells.
  3. Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.
  4. Place the colander in the bowl of salt water and soak the clams for at least 1 hour and up to overnight, so they release any grit and sand. (Live clams will filter the water and push out any impurities in the process; the grit falls to the bottom of the bowl and the colander allows you to lift out the clams without disturbing the grit.)
  5. Transfer the clams in the colander to another large bowl of fresh water and let soak for 15 to 30 minutes to remove excess salt.
  6. In a wok or large pan, melt the coconut oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes.
  7. Firmly whack the lemongrass stalks with a wooden spoon to bruise them, which helps release their aroma and flavor during cooking. Trim the ends, then slice the stalks into 4-inch pieces.
  8. Add the lemongrass to the wok, then add the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
  9. Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 3 to 4 minutes.
  10. Add the brown sugar, fish sauce, stock, and coconut milk and bring to a boil.
  11. Add the clams, return to a boil, and cook until the clams are fully opened, 5 to 8 minutes. If any clams remain closed, discard them. Discard the lemongrass.
  12. Divide the clams and broth among individual serving bowls. Garnish with scallions and cilantro and serve with bread for dipping in the broth.
Notes: Curry-Coconut Clam Chowder, Papi-Style Recipe, Add the coconut milk and lime juice and return to a simmer. Add the potato, Manila clams and the chopped clams and their juices. Cover and cook

Clam Chowder - with Coconut milk

I'll be showing you how to make a creamy clam chowder with a little twist which is I use coconut Duration: 12:50


Ingredients Serves 4-6300 gms fresh clams or ( 2 cans of 1 & 1/2 cups clam juice 1 cup Duration: 6:15

Fragrant Thai-Style Clams in Coconut Broth

Fragrant Thai-Style Clams in Coconut Broth
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by: David Tanis
Total time: 30 minutes
Yields: 2 items
Cuisine: thai
Number of ingredients: 16
  • 1 tablespoon coconut oil
  • 1 red onion, peeled, halved and sliced into 1/4-inch half-moons
  • 2 cups chicken broth
  • 1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
  • 3 slices galangal, 1/4 inch thick (see note)
  • 3 slices ginger, 1/4 inch thick
  • 3 or 4 small hot Thai chiles, thinly sliced
  • 4 makrut lime leaves, torn
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon fish sauce
  • 1 cup coconut milk
  • Salt, to taste
  • 2 pounds small clams
  • 1 cup roughly chopped cilantro, leaves and tender stems
  • 1/2 cup thinly sliced scallions, white and tender green parts
  • Lime wedges, for serving
How to cook:
  1. Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
  2. Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
  3. Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
  4. Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
Notes: Coconut milk clam chowder, Heat the ghee or butter and cook the onion and celery first, then add the carrots. Cover with water and bring to a boil for 5 minutes. Add the potatoes and

Creamy Dairy Free Clam Chowder

Creamy Dairy Free Clam Chowder
This classic chowder recipe just got a dairy free remake and it couldn't be creamier or tastier!
Provided by: Kari
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
  • 4 strips of bacon, 5 ounces, thinly sliced
  • 1 cup diced onion, 1/4″, 1/2 medium onion
  • 1 clove garlic, minced
  • 1 cup thinly sliced celery, 2 stalks
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 1 – 10 ounce can clams, juices drained and reserved
  • 1 – 8 ounce bottle clam juice
  • 1 cup chicken stock, I used my homemade unsalted recipe
  • 5 cups cubed potatoes 1″, 1 1/2 pounds
  • 1 cup coconut cream, see notes
  • Sea salt and pepper to taste, see notes
How to cook:
  1. Place a large pot over medium heat, and when the pan is hot, add the bacon. Sauté until the bacon renders it’s fat and is crispy.
  2. Scoop out the bacon bits and set them aside. Pour out some of the bacon fat if there’s too much, you’ll need around 2-3 tablespoons in the pan.
  3. Add the onion, garlic, and celery to the pan. Sauté over medium low temperature until the onion begins to turn translucent and is soft.
  4. Add the thyme, stir to combine, then add the bay leaf, reserved juice from the clams, the bottle of clam juice, and the chicken stock.
  5. Stir to combine again, then add the potatoes and bacon bits. Bring to a boil, then lower the heat to maintain a simmer. Cook until the potatoes are tender, 15-20 minutes. When the potatoes are done, remove the bay leaf.
  6. Then using a ladle, scoop out 2 cups of the cooked potatoes, draining off excess liquid, and add them to a blender. Don’t worry about spooning out the other ingredients with the potatoes, this won’t matter.
  7. Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.
  8. Add the potato/coconut cream mixture back to the chowder and stir to combine. Turn the heat off and add the clams. Stir again, then season to taste with salt and pepper.
  9. Serve immediately. Any leftovers reheat well on the stove top. This soup doesn’t freeze super well because the potatoes tend to come out with a mushy texture.
Notes: Whole30 Clam Chowder (Paleo & AIP Option), How to Make Gluten Free Dairy Free Clam Chowder · Make the cauliflower cream base. · Make the bacon bits by frying the bacon slices until crisp.

Curry-Coconut Clam Chowder, Papi-Style

Curry-Coconut Clam Chowder, Papi-Style
One of Choi’s first chef jobs was at an L.A. country club where he made New England clam chowder every Friday. This lighter, Asian-inflected version includes green curry paste, coconut milk and plenty of lime juice.Warming Soup RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Provided by: Roy Choi
Total time: 45 minutes
Yields: 6 servings
Number of ingredients: 14
  • 1 small baking potato, peeled and cut into 1/2-inch dice
  • 4 ounces pancetta or bacon, finely chopped
  • 1 tablespoon minced fennel
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons Thai green curry paste
  • 1/2 cup dry white wine
  • One 13-ounce can unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • 2 dozen Manila or littleneck clams
  • 3 cups chopped clams with their juices
  • Kosher salt
  • Freshly ground pepper
  • Cilantro sprigs, for garnish
  • Thai basil and rau ram (Vietnamese coriander), for garnish
How to cook:
  1. Cook the potato in a medium saucepan of salted boiling water just until tender, about 5 minutes. Drain.
  2. In a large saucepan, cook the pancetta over moderate heat, stirring occasionally, until light golden, 7 to 8 minutes. Add the fennel, garlic and green curry paste and cook, stirring, until fragrant, 1 minute. Add the wine and simmer until reduced by half, about 2 minutes. Add the coconut milk and lime juice and return to a simmer. Add the potato, Manila clams and the chopped clams and their juices. Cover and cook until the Manila clams open, 5 to 7 minutes. Discard any clams that do not open. Season the chowder with salt and pepper. Garnish with cilantro, basil and rau ram and serve warm.
Notes: THAI-STYLE CLAM CHOWDER WITH RICE AND, Pour 1 can (400 ml) of coconut milk in a pot along with two cups of fish stock and 1 tbsp of fish sauce, then place over medium/high heat. Once
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