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Clams Sauté with Coconut Milk

Clams Sauté with Coconut Milk

Preparation time:

  • 2-3 hours to wash/soak clams to remove sand
  • 25mins

 

Specialty:

  • Dairy-free
  • Gluten-free

 

This recipe perfectly mixes Italian and Asian cuisine: the first part of the the recipe is a traditional Italian clams sauté, while the second part enhances the flavor with rich Asian ingredients. My husband and I have never cooked clams together and we have decided to experiment thanks to our seafood supplier (Four Star Seafood!). The jasmine rice is not part of the recipe but was a perfect substitute to bread (western-style) and noodles (chinese-style). The rice allows the rich broth to be absorbed and enjoyed to the fullest - a exquisite accompaniment. 

 

Ingredients:

  • Clams (900g/2lbs for 2 people) 
  • 2 Cloves of Garlic
  • Ginger (thumb size piece)
  • Organic Coconut Milk (400g/14oz for 2 people)
  • 1 and a half Limes
  • Lime Zest
  • Lemon grass (4-5 stems)
  • Coriander (4-5 stems)
  • Thai Basil (optional)
  • Extra-virgin Olive Oil 
  • Salt
  • Chili (optional)
  • Organic Brown Jasmine Rice (optional) or White Jasmin Rice

 

Instructions:

  1. Wash the clams and make sure there's no sand. To do this, if the clams are live, soak them in some very salty water for a few hours. 
  2. Simmer 2 cloves of garlic with extra-virgin olive oil  and chili (optional) in a wok. Once the garlic becomes golden add the clams.
  3. Cover with the lid until the clams starts opening. 
  4. Finely chop the ginger and the lemon grass and add them to the wok. 
  5. Add the coconut milk, the juice of 1 and half limes, and the coriander. Stir all together for 5 minutes. Adjust with salt. 
  6. Add the lime zest and the thai basil, turn off the fire and let it rest for a couple minutes. 
  7. You can serve it with brown jasmine rice or white jasmine rice (steamed or pan fried). The rice is perfect to absorb the broth. 

 

 

04.06.2020

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