clams with thai coconut broth

we were craving mussels today. however, fresh mussels are hard to find in hong kong. after visiting several nearby wet markets, we were out of luck… but we weren’t out of ideas. we opted to do clams with a thai coconut broth. oh yeah, we threw bacon in there too.

to us, having seafood is always festive. and what better way to share the fun than in fiesta friday!

clams 1 lb (1/2 kg)
bacon 2-3 strips
coconut milk 1 can (400 g)
lemongrass 2 stalks chopped
garlic 2 chopped
shallot 2 chopped
ginger 1/2 inch piece chopped
thai chili 1 chopped
oil 2 tbsp
sugar 1 tsp
fennel seeds 1 tsp
fish sauce 1 tsp
lime or lemon juice 1 tbsp
thai basil 1 sprig (optional)

• scrub the clams clean and soak them in water for an hour
• in a pot, add oil and cook the bacon until brown and crispy (set the bacon aside, but leave the oil in the pot)
• throw in the chopped lemongrass, garlic, shallot, ginger, thai chili, and fennel seeds; cook on medium heat for 4-5 minutes to bring out the fragrance
• add the can of coconut milk, fish sauce, sugar, and lime juice; simmer on low heat for 15 minutes
• (optional) strain the broth to remove the bits of chopped aromatics
• throw the clams into the pot, cook until they fully open (throw away the ones that don’t open)
• top with bacon and thai basil leaves

sauteed the aromatics to bring out the fragrance

packed full of flavor

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