Coconut Broth Clams With Lemongrass Recipe

Ingredients For Coconut Broth Clams With Lemongrass Recipe

• 24 little neck clams or Manila clams, scrubbed
• Cold water, for soaking
• Sea salt
• 0.5 tablespoon unrefined coconut oil
• 0.5 medium red onion, thinly sliced
• 2 large lemongrass stalks
• 3 tablespoon minced fresh ginger, about 2 inches
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes, or 2 Thai chili peppers, minced
• 0.5 cup dry white wine
• 1 tablespoon light brown sugar
• 1 tablespoon Asian fish sauce or low sodium soy sauce
• 2.5 cup vegetable or chicken stock
• 0.5 ounce 14 can full fat unsweetened coconut milk, shaken thoroughly before opening
• thinly sliced scallions
• fresh chopped cilantro for garnish
• Sourdough Bread, optional for serving