Coconut-Clam Stock

Ingredients for Coconut-Clam Stock

• 1 tablespoon virgin coconut oil or vegetable oil

• 1 medium onion, coarsely chopped

• 1 fennel bulb, trimmed, coarsely chopped

• 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped

• 2 bay leaves

• 6 cherrystone or other large hard-shell clams, scrubbed

• 240ml dry white wine

• 1 (13.140g can) unsweetened coconut milk

• Kosher salt

How to make Coconut-Clam Stock

Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8–10 minutes. (The flavour won't be ruined if the vegetables take on colour, but the stock will end up grayish.)

Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12–15 minutes. Add coconut milk and 240ml water. Bring to a boil, then reduce heat and simmer 15 minutes.

Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.