Asian Coconut, Chili, and Lime Steamed Clams
Nutrition
Calories: 450 kcalCarbohydrates: 55 gProtein: 34 gFat: 9 gSaturated Fat: 2.5 gCholesterol: 75 mgSodium: 500 mgFiber: 3 g
Ingredients
- 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
Instructions
- 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