Clams in Coconut Broth

COMPLIMENTARY RECIPE

“Clams are a popular offering on restaurant menus all along the French coastline. Here their lovely juices are released into an elegantly fragrant coconut-water broth, spiked with ginger, tamarind and tangy lime.” - Chef Luke Nguyen

SERVES 4

INGREDIENTS

2 garlic cloves, diced
4 cm knob of fresh ginger, peeled and chopped
2 french shallots, diced
2 red bird’s eye chillies, sliced
2 tablespoons vegetable oil
1 lemongrass stem, sliced, white part only
250 ml coconut water
1 tablespoon tamarind pulp
1 tablespoon fish sauce
250 g clams, purged
8 razor clams, purged
1 lime, juiced and finely grated zest
4 cherry tomatoes, halved
1 handful fresh samphire
2 tablespoons chopped dill
1 spring onion, sliced
2 teaspoons fried garlic, to garnish

METHOD

Using a mortar and pestle, pound the garlic, ginger, shallot and chilli until combined into a paste. Set aside.

Heat a wok over medium heat. Add the vegetable oil, then the lemongrass, and stir-fry for 2 minutes, or until fragrant. Add the pounded garlic paste and cook for another 1 minute.

Add the coconut water and tamarind pulp, mashing the tamarind into the broth until dissolved. Bring to the boil, then stir in the fish sauce. Add the clams, then place the razor clams on top. Cover with a lid and cook for 2 minutes, or until the clams open.

Add the lime juice, lime zest and tomato and cook for 1 minute. Stir, then add the samphire, dill and spring onion.

Transfer to serving bowls, garnish with the fried garlic and serve.