Clams in coconut broth

Clams in coconut broth

Couteaux et palourdes au bouillon de coco

Luke Nguyen's France
Alan Benson

Clams are a popular offering on restaurant menus all along the French coastline. Here their lovely juices are released into an elegantly fragrant coconut-water broth, spiked with ginger, tamarind and tangy lime.


Quantity Ingredient
2 garlic cloves, diced
4cm knob of fresh ginger, peeled and chopped
2 french shallots, diced
2 red bird’s eye chillies, sliced
2 tablespoons vegetable oil
1 lemongrass stem, sliced, white part only
250ml coconut water, (see glossary)
1 tablespoon tamarind pulp, (see glossary)
1 tablespoon fish sauce
250g clams, purged
8 razor clams, purged
1 lime, juiced and finely grated zest
4 cherry tomatoes, halved
1 handful fresh samphire, (see glossary)
2 tablespoons chopped dill
1 spring onion, sliced
2 teaspoons Fried garlic, to garnish


  1. Using a mortar and pestle, pound the garlic, ginger, shallot and chilli until combined into a paste. Set aside.
  2. Heat a wok over medium heat. Add the vegetable oil, then the lemongrass, and stir-fry for 2 minutes, or until fragrant. Add the pounded garlic paste and cook for another 1 minute.
  3. Add the coconut water and tamarind pulp, mashing the tamarind into the broth until dissolved. Bring to the boil, then stir in the fish sauce. Add the clams, then place the razor clams on top. Cover with a lid and cook for 2 minutes, or until the clams open.
  4. Add the lime juice, lime zest and tomato and cook for 1 minute. Stir, then add the samphire, dill and spring onion.
  5. Transfer to serving bowls, garnish with the fried garlic and serve.
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