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Clams with peppers, lemongrass, and lemon wedges.

Thai Clams Steamed in Tom Yum and Lemongrass

Steamed clams are good enough, but they're so much better when cooked in a richly flavorful broth. This lemongrass, coconut, and tom yum broth makes for a wonderfully aromatic and flavorful take on steamed clams.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 main entree servings, or 4 smaller servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Clams I’m using purple savory clams
  • 1 tbsp Oil, for sauteing
  • 2 cloves Garlic, minced
  • 1/2 tbsp Ginger, minced
  • 1 cup Coconut milk
  • 1 cup White wine
  • 1 tbsp Tom yum paste
  • 1 Chili pepper, sliced thin I'm using 1 small red chili that's spicy, but you could swap this for a less spicy pepper, or omit it entirely
  • 2 Lemons 1 juiced, 1 cut into wedges
  • 2 Stalks lemongrass Sliced into thick pieces
  • Salt to taste
  • 1/4 tsp Kaffir lime leaf powder Optional

Equipment

  • 1 Large saucepan With lid
  • 1 Whisk or wooden spoon

Method
 

  1. Set a large saucepan on the stovetop set to medium-high heat and add the oil. Saute the garlic and ginger until fragrant.
  2. Add coconut milk, white wine, tom yum paste, peppers, lemon wedges, lemongrass, and optional kaffir lime leaf powder to the pan and stir with a whisk or wooden spoon to combine.
  3. When the sauce is bubbly, taste and add more salt if desired. Add the clams to the pan and, using a pair of tongs, turn to combine the clams with the sauce.
  4. Put the lid on the clams and steam for approximately 10 minutes. Your clams are fully cooked when they are all wide open.
  5. Remove clams from the heat and serve with sauce and freshly squeezed lemon juice.

Notes

Remember to look through the clams before introducing them to the pan. Discard any clams with cracked shells or shells that don't open after being steamed.