2-Step Thai Lemongrass Coconut Clams
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Thai lemongrass coconut clams are tender clams steamed in a fragrant coconut broth infused with garlic, ginger, lemongrass, Thai chilies, lime juice, and fish sauce. Inspired by classic tom yum flavors, this quick seafood recipe delivers bright, citrusy depth in less than 30 minutes. If you enjoy brothy seafood dishes like this, be sure to make clams in white wine garlic sauce and simple beer steamed clams next.
Why You’ll Love This Recipe
- Ready in under 30 minutes – Perfect for an easy weeknight dinner that still feels special.
- Bold Thai-inspired flavors – Lemongrass, lime, and chilies balance the rich coconut broth.
- Flexible and foolproof – Works with different clams, mussels, and adjustable heat levels.
What’s the difference between Littleneck and Manila clams?
All hard clams are technically quahogs, with names like littlenecks, cherrystones, and chowder clams referring to their size rather than different species. I typically choose littleneck clams for steaming because their small size, wide availability, and mild, briny flavor make them ideal for this type of dish. Their meat is especially tender and juicy. Manila clams are similar in size but have thinner shells, giving them a higher meat-to-shell ratio. Either variety works beautifully and can be used interchangeably in this recipe.
Key Ingredients in This Recipe
- Cockles – New Zealand cockles are actually a-closely related cousin of clams – they are saltwater bivalve mollusks and are a bit smaller than littleneck clams. They are typically imported from New Zealand, The cockles have a briny-sweet flavor. Use as you would any other small clam. They also last longer because of their thick shell – they can last up to two weeks rather than the short shelf life of other clams which is typically just a few days. Easily substitute littleneck clams in this recipe based on availability.
- Lemongrass – Lemongrass adds a bright, lemony flavor to dishes. Fresh lemongrass is best for this recipe since it has a more complex flavor. Pre-packaged paste or dried lemongrass can be substituted if needed. Only the bottom yellow part of the lemongrass stalk is used in cooking, the top part is typically much too tough.
- Thai Birdseye chili – Bird’s eye chilies or Thai chilies are small, pointy chili peppers that pack a punch. They add an intense heat with fruity flavor to dishes rating between 50,000 and 100,000 Scoville units. They can sometimes be difficult to find so I usually buy a large bag of them at my local Asian market. I store them in the freezer in a resealable plastic bag. It’s actuall easier to cut them when they are frozen.
- Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. While frequently used in place of dairy. It adda a subtle coconut flavor to this broth.
- Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. I typically use chicken stock when cooking. Substitute the chicken stock with water if needed (though it takes away some of the flavor.)
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Lightly crush the lemongrass stalks before chopping to help release their essential oils and maximize flavor in the broth.
Swaps and Substitutions
- Clams: Substitute mussels if clams aren’t available.
- Cockles: Use littleneck or Manila clams based on availability.
- Thai birdseye chilies: Swap with serrano or Fresno chilies for milder heat.
- Lemongrass: Use lemongrass paste or dried lemongrass if fresh isn’t available.
- Chicken stock: Replace with water or seafood stock if preferred.
Special Equipment
Heavy-bottomed Dutch ovens are perfect for making cockle or clam-centric dishes. They retain and distribute heat evenly, allowing the clams to steam easily. If you’re looking to invest in one, I recommend this Staub Cast Iron Round Cocotte.
How to Make Thai Lemongrass Coconut Clams (Step-by-Step)
Heat a large heavy-bottomed pot over medium heat, add the canola oil and heat through. Add the garlic, ginger, lemongrass, and Thai chilies, sautéing until the garlic is fragrant, about 30 seconds.
Add the coconut milk and chicken stock and bring to a boil, then lower the heat to medium-low and simmer until the sauce slightly thickens, about 15 minutes. Stir in lime juice and fish sauce. Add the clams and cover the pot, steaming until they open, about 8 minutes. Add clams and broth to a large bowl and garnish with the green onions and Thai basil. Serve immediately.
How to Serve Thai Lemongrass Coconut Clams
- With bread: for soaking up the broth.
- Over rice: to make it more filling.
- With cucumber salad: for a fresh contrast.
- Family-style: served in a large bowl.
How to Store Thai Lemongrass Coconut Clams
- Refrigerate: leftover clams and broth in an airtight container up to 1 day.
- Reheat gently: on the stovetop over low heat to avoid overcooking.
- Discard: any clams that do not open during reheating.
FAQ – Frequently Asked Questions
Littleneck, Manila, or New Zealand cockles all work well due to their small size and tender meat.
Yes, reduce the number of Thai chilies or remove the seeds before slicing.
Absolutely. Mussels cook in about the same amount of time.
Yes, coconut milk is used instead of dairy.
This dish is best served fresh, as clams can become tough if reheated or stored too long.
Other Recipes to Try
If you love all things seafood, check out some of clam-forward recipes:
- Clams in White Wine Garlic Sauce with Grilled Bread
- Simple Beer Steamed Clams
- Green Chili and Corn Seafood Chowder
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Thai Lemongrass Coconut Clams
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Equipment:
Ingredients:
- 2 tablespoons canola oil
- 2 cloves garlic, chopped
- 2- inch knob ginger, peeled and sliced
- 3 stalks lemongrass, chopped into 2” pieces (tender parts only)
- 2 Thai birdseye chilies, thinly sliced
- 1 14-ounce can coconut milk
- 1 cup chicken stock
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon fish sauce
- 3 pounds small clams, such as manila, littleneck or New Zealand cockles, scrubbed
- 2 tablespoons sliced green onions
- ¼ cup Thai basil leaves
Instructions:
- Heat a large heavy-bottomed pot over medium heat, add the canola oil and heat through. Add the garlic, ginger, lemongrass, and Thai chilies, sautéing until the garlic is fragrant, about 30 seconds.
- Add the coconut milk and chicken stock and bring to a boil, then lower the heat to medium-low and simmer until the sauce slightly thickens, about 15 minutes. Stir in lime juice and fish sauce. Add the clams and cover the pot, steaming until they open, about 8 minutes. Add clams and broth to a large bowl and garnish with the green onions and Thai basil. Serve immediately.
Notes:
Nutrition:
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