Thai-Inspired Steamer Clams

Name: Thai-Inspired Steamer Clams
Ingredients: 2 tablespoon olive oil, plus more for brushing; 1 1/2 tablespoon minced garlic; 1 1/2 tablespoon minced ginger; 1 large yellow onion, very thinly sliced; salt and pepper, to taste; 1 cup white wine; 1 cup clam juice; 1 cup coconut milk; 2 pound steamer clams; 2 roma tomatoes, concassé; 1/8 cup minced cilantro; 1 loaf french bread

Anne Dolce|June 7, 2013 4:32 pm EST

4 (1 ratings)

Print

My favorite clams are steamer clams, a delicacy of New England, and in my opinion, this is one of the best ways to prepare them — simply steamed with a delicious broth flavored with garlic, ginger, coconut milk, and cilantro. The broth is so good you'll want to sop up every last bit with a crusty piece of French bread or a bowl of steamed rice. Click here to see Sensational Summer Clam Recipes.

Servings

4

Ingredients

2 tablespoon olive oil, plus more for brushing
1 1/2 tablespoon minced garlic
1 1/2 tablespoon minced ginger
1 large yellow onion, very thinly sliced
salt and pepper, to taste
1 cup white wine
1 cup clam juice
1 cup coconut milk
2 pound steamer clams
2 roma tomatoes, concassé
1/8 cup minced cilantro
1 loaf french bread

Directions

Heat the olive oil in a large saucepot over medium-high heat. Add the garlic, ginger, and onion and sauté until fragrant and the onion has softened, about 5 minutes. Season with salt and pepper, to taste.
Add the white wine and deglaze the pot. Next, add the the clam juice and coconut milk and bring the liquid to a rolling boil. Add the clams, cover, and steam until the clams have opened, about 2-3 minutes. Uncover the pot and add the tomatoes and cilantro, and stir.
Meanwhile, turn on the broiler. Slice the loaf of bread in half lengthwise, drizzle with a little olive oil, and season with salt and pepper, to taste. Broil until golden brown, about 2-3 minutes. Serve large chunks of it with the clams in their broth.