THAI COCONUT CLAMS
TIME: 30 MINUTES
YIELD: 4 TO 6 SERVINGS AS AN APPETIZER, 2 SERVINGS AS AN ENTRÉE
GF (USING VEGETABLE BROTH OR CHICKEN STOCK, THIS PAGE)
These Thai-inspired clams are salty, tangy, and rich from the coconut milk. If you can’t find fresh lemongrass,substitute a couple of sliced garlic cloves and the grated zest from half a lime instead. The broth won’t have quite the same flavor, but it will still taste terrific.
1 tablespoon coconut oil
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
½ cup vegetable broth or chicken stock,preferably homemade (this page)
1 1-inch piece of fresh ginger, peeled and cut into matchsticks
2 jalapeño peppers, seeded and sliced
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
½ cup canned full-fat coconut milk (not refrigerated nondairy beverage)
2 pounds clams, scrubbed
Salt and freshly ground black pepper to taste
1 scallion (white and green parts), chopped
½ cup fresh cilantro leaves, chopped
1 lime, cut into wedges, for squeezing
- Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
- Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
- Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
- Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn’t open. Taste the sauce, and season it with salt and pepper to taste.
- Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice