If you're in the mood for something warm and savory, you'll love this. Chef Tadashi Eusantos from Pacific Bay Eats shows us how to make his creamy lemongrass broth, a wonderfully comforting meal that’s great with Pacific Bay Whole Clams.
Clams in Creamy Lemongrass Broth
Yield: 2–3 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty Level: Easy
INGREDIENTS
500 grams Pacific Bay Whole Clams
2 tablespoons minced garlic
4 tablespoons diced onion
3 stalks lemongrass, bashed
¼ cup white wine
4 cups fish or vegetable stock (or water)
2 cups cooking cream
Fish sauce, to taste
½ tablespoon brown sugar
Pinch of chili flakes
Fresh cilantro, for garnish
PROCEDURE
Sauté the aromatics to build a fragrant base for the broth. Heat a large pot over medium heat, add a little oil, and sauté the minced garlic and diced onion until they become soft and fragrant. Stir in a pinch of chili flakes and the bashed lemongrass stalks, continuing to sauté for 1 to 2 minutes to fully release their aroma.
Deglaze the pot and create the rich, creamy broth. Pour in the white wine and allow it to reduce by half before adding the stock or water. Bring the mixture to a boil and let it simmer for 10 to 12 minutes until the liquid has reduced by almost half. Next, stir in the cooking cream and brown sugar, and season the broth with fish sauce to your liking.
Gently cook the clams in the simmering broth until they open. Add the thawed Pacific Bay Whole Clams to the pot. Since they are already cleaned and cooked in the bag, you can also pour in the flavorful juices from the bag to make the broth even richer. Cover the pot with a lid and let them cook for 4 to 6 minutes, or until all the clams have opened up.
Finish the dish with a beautiful garnish and serve it immediately. Carefully transfer the clams and their rich broth to a large serving bowl and garnish with a generous sprinkling of fresh, chopped cilantro before serving hot.
NOTES
Regional Flavor Profile: This dish is a modern take on the classic flavors of Southeast Asian seafood soups. The lemongrass provides a bright, citrusy note, while the fish sauce and cilantro add a savory, fresh finish.
Pacific Bay Whole Clams are cleaned and cooked in the bag, so there's no need to rinse them after defrosting. You can even add the flavorful juices from the bag to the broth to make the flavor richer.
Storage/Reheating Instructions: This dish is best served immediately for the freshest texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, warm gently on the stovetop over low heat, being careful not to overcook the clams.
Serving Suggestions: This creamy clam dish pairs perfectly with a side of crusty bread for dipping, or you can pour it over a bed of white rice or pasta for a complete and satisfying meal.
Adding more shellfish will transform the dish from a simple clam broth into a rich and flavorful seafood medley. Here's how you can incorporate them into the recipe:
- Preparation: Thaw the Pacific Bay Whole Mussels and Pacific Bay Bay Scallops. Since the mussels are cleaned and cooked in the bag, there’s no need to rinse them after defrosting. You can add the juices from the bag to the broth for a richer flavor. Just be sure to pat the scallops dry.
- Timing: Add the mussels and clams at the same time in the same step (Step 3).
- Bay Scallops: Add the bay scallops in the final minute or two of cooking. Scallops cook very quickly, and adding them too early will make them tough and rubbery. Just nestle them into the hot broth and they'll be done in no time.