Coconut-Clam Stock

Name: Coconut-Clam Stock
Yield: Makes about 3 cups
Ingredients: 1 tablespoon virgin coconut oil or vegetable oil; 1 medium onion, coarsely chopped; 1 fennel bulb, trimmed, coarsely chopped; 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped; 2 bay leaves; 6 cherrystone or other large hard-shell clams, scrubbed; 1 cup dry white wine; 1 (13.5-ounce can) unsweetened coconut milk; Kosher salt

By Camille Becerra

January 1, 2016

This image may contain Animal Invertebrate Sea Life Clam Seashell and Bowl

Photo by Peden & Munk

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

Recipe notes

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