Instant Pot Thai Coconut Clams
A fragrant Thai-inspired dish featuring fresh clams cooked in a rich coconut broth with aromatics like lemongrass, ginger, and jalapeños. The dish combines sweet, spicy, and savory flavors with a bright citrus finish.
Ingredients
- •1 tablespoon coconut oil
- •3 whole shallots
- •1 stalk fresh lemongrass
- •½ cup vegetable broth
- •1 piece fresh ginger
- •2 whole jalapeño peppers
- •2 tablespoons Asian fish sauce
- •1 tablespoon light brown sugar
- •½ cup coconut milk
- •2 pounds clams
- •1 to taste salt and pepper
- •1 whole scallion
- •½ cup cilantro
- •1 whole lime
- •cut into wedges
- •for squeezing
Cooking Instructions
- 1.
Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
5 min
- 2.
Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
3 min
- 3.
Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
6 min
- 4.
Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
1 min
- 5.
Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.
2 min