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Asian Coconut, Chili, and Lime Steamed Clams
1 cup instant brown rice
21/4 cups water, divided
1 Tbsp. vegetable oil
3 scallions
1 tsp. minced jarred fresh ginger
1 stalk lemongrass
1/2 to 1 serrano chili
1/2 cup unsweetened lite canned coconut milk
1 Tbsp. fish sauce (nom pla)
2 Tbsp. fresh lime juice
1 Tbsp. brown sugar
48 littleneck clams, rinsed and cleaned
1/4 cup basil leaves
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Asian Coconut, Chili, and Lime Steamed Clams

Asian Coconut, Chili, and Lime Steamed Clams

Asian Coconut, Chili, and Lime Steamed Clams
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:26 minutes
1. In a medium saucepan, combine rice and 13/4 cups of the water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover, and cook until water is absorbed, about 10 to 13 minutes. Fluff with a fork.
2. While rice cooks, heat oil in a large pot over medium heat. Thinly slice scallions and add to pot along with ginger. Cut lemongrass into thirds and bruise slightly with the back of a knife and add. Cook until fragrant, about 1 minute.
3. Thinly slice chili and add to pot with coconut milk, remaining 1?2 cup water, fish sauce, lime juice, and sugar. Increase heat to medium-high. When mixture simmers, add clams and cook, covered, stirring occasionally, until clams have opened, about 7 to 12 minutes. Discard any clams still closed.
4. While clams cook, tear the basil leaves into pieces. Transfer clams and broth to a large serving bowl, sprinkle with basil, and serve immediately with rice on the side.
Source: Hannaford fresh Magazine, September - October 2015