Coconut-Clam Stock
A fragrant Asian-inspired seafood stock combining briny clams with aromatic coconut milk, fennel, and lemongrass. Perfect as a base for soups, curries, or seafood dishes.
Ingredients
- •1 tablespoon virgin coconut oil or vegetable oil
- •1 medium onion
- •1 bulb fennel
- •1 stalk lemongrass
- •2 leaves bay leaves
- •6 pieces cherrystone clams
- •1 cup dry white wine
- •13½ ounce unsweetened coconut milk
- •to taste Kosher salt
Cooking Instructions
- 1.
Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8-10 minutes. (The flavor won't be ruined if the vegetables take on color, but the stock will end up grayish.)
10 min
- 2.
Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12-15 minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce heat and simmer 15 minutes.
30 min
- 3.
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.
5 min
