Name: Coconut Broth Clams with Lemongrass
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4 servings
Ingredients: 24 little neck clams or Manila clams (scrubbed); Cold water (for soaking); Sea salt; 1/2 tablespoon unrefined coconut oil; ½ medium red onion (thinly sliced); 2 large lemongrass stalks; 3 tablespoons minced fresh ginger (about 2 inches); 4 or 5 garlic cloves (minced); 1 teaspoon crushed red pepper flakes (or 2 Thai chili peppers, minced); 1/2 cup dry white wine; 1 tablespoon light brown sugar; 1 tablespoon Asian fish sauce or low-sodium soy sauce; 2 1/2 cups vegetable or chicken stock; 1/2 14-ounce can full-fat unsweetened coconut milk, shaken thoroughly before opening; thinly sliced scallions; fresh chopped cilantro for garnish; Sourdough Bread (optional for serving)