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Manila Clam Coconut Soup

Food Network Canada
PREP TIME
30 min
COOK TIME
20 min
YIELDS
6 servings

Courtesy of Dailo.

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Ingredients

2
lb(s) Manila clams, washed and purged
6-inch
piece galangal, sliced thin
6
stems coriander, scraped, cleaned and minced
6
cloves garlic, minced
6
whole white peppercorns, or 1 tsp ground white pepper
6
kaffir lime leaves
2
stalks fresh lemongrass with outer layers removed, 1 stalk minced, 1 stalk sliced thin
4
cups chicken broth
1
pint honey mushrooms
3
shallots, peeled and sliced
6
chili peppers, halved, seeded and cut into thirds
½
cup New Zealand Sauvignon Blanc
1
(19 fl oz) can coconut cream
3
Tbsp fish sauce
1
tsp palm sugar
Coriander leaves with tender stems, and lime wedges (for serving)
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Directions

Step 1

Place clams in a stainless steel bowl and run under cold water for 30 minutes.

Step 2

Using a mortal and pestle, pound half the galangal, white peppercorns, garlic, coriander stems, and minced lemongrass into a fine paste.

Step 3

In a 4-quart sauce pan, add 2 tablespoons of vegetable oil on high heat and add your paste. Cook for 1 minute while stirring with a wooden spoon. Add chicken broth and lime leaves and bring to a boil. Reduce heat and simmer until flavours are melded, about 8–10 minutes. Strain broth into a clean stainless steel bowl large enough to hold the contents of the sauce pan; discard solids.

Step 4

Remove clams from the water and place in a clean bowl. Add the other half of galangal, mushrooms, sliced lemongrass, sliced shallots, chili peppers, and New Zealand Sauvignon Blanc.

Step 5

In a 4-quart sauce pan, add 2 tablespoons of vegetable oil on high heat and bring to a smoking point. Add the contents of the clam bowl in the sauce pan, place a lid on top and give the pan a couple of shakes. Steam your clams for 1 minute then lift the lid to add your broth. Bring to a boil and add coconut cream, fish sauce and palm sugar. Continue to boil until your clams are open. Stating the obvious: If there are 1 or 2 clams that haven’t open, don’t keep boiling your soup. Discard them. You don’t want to over cook the rest of your clams.

Step 6

Lay out six soup bowls. Place 6 clams in each bowl and ladle the soup on top. Garnish with coriander

Step 7

Enjoy!

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