1 tablespoon coconut oil
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
1/2 cup vegetable broth or chicken stock, preferably homemade
1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
2 jalapeño peppers, seeded and sliced
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)
2 pounds clams, scrubbed
Salt and freshly ground black pepper to taste
1 scallion (white and green parts), chopped
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges, for squeezing
1 tablespoon coconut oil3 shallots, halved lengthwise and sliced1 stalk fresh lemongrass1/2 cup vegetable broth or chicken stock, preferably homemade1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks2 jalapeño peppers, seeded and sliced2 tablespoons Asian fish sauce1 tablespoon light brown sugar1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)2 pounds clams, scrubbedSalt and freshly ground black pepper to taste1 scallion (white and green parts), chopped1/2 cup fresh cilantro leaves, chopped1 lime, cut into wedges, for squeezing
Instant Pot Thai Coconut Clams
