Disclosure: This is a compensated post in collaboration with Gourmet Garden. All opinions are my own. Thank you for supporting brands that I work with!
Do you love or not much love clams? How about Herb Coconut Milk Steamed Clam!
I am a major seafood, shell fish, clam lover! The more I get to play with my food, the better. We laugh because if I play, slurp, get to dig in, I am a happy food girl. Brian on the other hand, is the exact opposite. If it is work, he could go without it. Like peeling huge gulf prawns, slurping coconut milk from a clam shell, or cracking a crab, he can do without. Me, give me more, I love it! I really do love playing with my food.
I was so happy when I was at my local market and I saw fresh, local Pacific Northwest clam on sale. I actually went in for prawns, but they didn’t look as good as the clams, so I simply changed my game plan for clams. I often do that, if something else is on sale, or looks better, why not grab it instead. Especially with seafood, meat, and in season foods. It makes sense to me. So I went for it. I am happy I did.
I made this coconut milk, herby, very lightly spiced broth that took 15 minutes total. It’s light, healthy, and super delicious. Plus clams. Yes, please, and thank you. I used Gourmet Gardens newest goodies of their lightly dried herbs, in conjunction with their easy to use lemongrass. I always have these on hand in the freezer for quick meals and easy use. The lightly dried herbs are super fragrant, and still maintain their natural oils which is what has a lot of the flavor. That is what I love about them the most. So I am down with Herb Coconut Milk Steamed Clam dish anytime.
How to store clams: best if used on same day of purchase. But if not able to cook that day-
1. Simply place in a pyrex/tupperware in a single layer on a damp paper towel. Do not cover with lid.
2. Cover lightly with one layer damp paper towel. You can store them like this for 2 days. Re-dampen the paper towel if it dries too much.
Tap water is basically poison to them, that is why we don’t store them in a bowl of water.
Serves 4 for appetizer or 2 for dinner entree- especially nice with good toasted bread
2 lbs manilla clams, gently scrub shell to remove any grit/sand
2 tablespoons olive oil
1/2 medium yellow onion chopped
1 tablespoon lemongrass, I use Gourmet Garden
1 teaspoon garlic minced
1-14 oz can coconut milk, unsweetened
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon lightly dried red chiles, I use Gourmet Garden
1 tablespoon lightly dried Parsley, I use Gourmet Garden
1. Place olive oil in large 10-12 inch skillet over medium heat. When oil is shimmering, add onions. Cook for 3-5 minutes, or until softened. Add lemongrass, and garlic, cook for 2-3 minutes. Add coconut milk, use a fork to whisk to combine. Add salt, pepper, and chiles, stir.
2. Add clams, cover and cook for 5-7 minutes, or until all the clams have opened. At 7 minutes, discard any clams that have not opened. Turn off heat. Transfer clams and broth to serve in a large bowl. Sprinkle parsley over top of clams and broth.
Best if enjoyed on same day. Not desirable for leftovers.
Need more clam and seafood recipes and inspiration? Here are some recipes from my blogging friends!