Thai-Inspired Steamer Clams
My favorite clams are steamer clams, a delicacy of New England, and in my opinion, this is one of the best ways to prepare them — simply steamed with a delicious broth flavored with garlic, ginger, coconut milk, and cilantro. The broth is so good you'll want to sop up every last bit with a crusty piece of French bread or a bowl of steamed rice.
- 2 Tablespoons olive oil, plus more for brushing
- 1 1/2 Tablespoon minced garlic
- 1 1/2 Tablespoon minced ginger
- 1 large yellow onion, very thinly sliced
- Salt and pepper, to taste
- 1 Cup white wine
- 1 Cup clam juice
- 1 Cup coconut milk
- 2 Pounds steamer clams
- 2 Roma tomatoes, concassé
- 1/8 Cup minced cilantro
- 1 loaf French bread
Heat the olive oil in a large saucepot over medium-high heat. Add the garlic, ginger, and onion and sauté until fragrant and the onion has softened, about 5 minutes. Season with salt and pepper, to taste.
Add the white wine and deglaze the pot. Next, add the the clam juice and coconut milk and bring the liquid to a rolling boil. Add the clams, cover, and steam until the clams have opened, about 2-3 minutes. Uncover the pot and add the tomatoes and cilantro, and stir.
Meanwhile, turn on the broiler. Slice the loaf of bread in half lengthwise, drizzle with a little olive oil, and season with salt and pepper, to taste. Broil until golden brown, about 2-3 minutes. Serve large chunks of it with the clams in their broth.