Steamed Clams with Coconut Milk Garlic and Lemon Grass


  • 3 dozen little neck clams, scrubbed
  • 1 can of coconut milk
  • 1/2 cup dry sherry
  • 4 cloves garlic, minced
  • 1/2 cup chopped scallions
  • 2 stalks of lemon grass, white parts only, chopped
  • 2 tsp fresh ginger, minced
  • kosher salt and fresh cracked black pepper to taste


  • Add coconut milk and sherry to a large stock pot or sauce pan.
  • Add the garlic, lemon grass and ginger and bring almost to a boil
  • Add the clams and cover. Cook using medium heat until the clams open. About 4 minutes.
  • Add the scallions and season with salt and pepper.
  •  Serve in bowls along with crusty bread and the broth.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.