Razor Clams in Coconut Broth
Razor Clams in Coconut Broth
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 26
- Sodium
- 941
- Total: 45 min
- Active: 45 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 26
- Sodium
- 941
- Total: 45 min
- Active: 45 min
Ingredients
2 cloves garlic, diced
1 1/2 inches fresh ginger, chopped
2 shallots, diced
2 red bird's eye chilies, sliced
2 tablespoons olive oil
1 stalk lemongrass, sliced
1 cup coconut water
About 1 ounce tamarind pulp
1 tablespoon Asian fish sauce
8 ounces clams, scrubbed
8 razor clams, scrubbed
Grated zest and juice of 1 lime
4 cherry tomatoes, halved
Handful of samphire (also known as glasswort or sea beans)
2 tablespoons chopped fresh dill
1 scallion, sliced
1/2 tablespoon fried garlic
Directions
Special equipment:
a mortar and pestle- Add the garlic, ginger, shallots and chilies to a mortar and pestle and pound to a nice paste.
- Heat a wok. Add the olive oil, followed by the lemongrass and saute until fragrant. Add the garlic-ginger paste and saute for 1 minute more.
- Add the coconut water and tamarind to the wok and mash it into the broth until dissolved. Bring a boil and add the fish sauce; stir, then add the clams. Place the razor clams on top. Cover and cook until the clams open, about 2 minutes.
- Add the lime zest and juice and cherry tomatoes to the wok and cook for another minute. Stir, and add the samphire, dill and scallion.
- Transfer the stew to a serving bowl, garnish with the fried garlic and serve.
Looking for Something Else?
Chi C.
I saw the episode on Tasteme where Luke made this by the sea. Very intriguing. I just happened to come across some razor clams and now I think I want to do this with them. I'll have to limit the fish sauce since I have to watch my sodium intake since fish sauce contains about 1500 mg of sodium per tbsp. That exceeds what I want to consume in a day. Also don't have access to samphire. I might substitute cilantro and Thai basil for the dill. Overall sounds like a good recipe. Thanks, Luke!
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