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Clams in Corn & Coconut Broth with Tomatoes

The Irrational Parsnip
Servings 4 people

Ingredients
  

  • 1 tbsp. grated fresh ginger use a microplane
  • 2-4 scallions, thinly sliced, white and light green parts separated from the dark green¬† You should end up with about 1/2 cup of the white/light green parts of the scallion. Reserve green tops for garnish.
  • 1 large garlic clove, thinly sliced
  • 2 tbsp. canola oil
  • 4 dozen littleneck clams, scrubbed
  • 2 1/2 cups fresh corn, from about 2-3 cobs see note below on how to remove corn from cobs
  • 1 pint cherry tomatoes
  • 1 cup coconut milk use full-fat coconut milk
  • 1 tbsp. fresh lime juice
  • 1 cup roughly chopped fresh soft herbs, such as basil, cilantro, mint or dill.
  • 1 small Thai chili pepper, chopped (optional) For less heat, use a serrano or jalapeno pepper instead.

Instructions
 

  • Heat a large pot over medium high and add oil. When oil shimmers, add white and light green scallion parts to pot and sautee until soft, about a minute.
  • Add garlic and ginger to pot and cook until fragrant, about 30 seconds.
  • Add clams, tomatoes, coconut milk and half of the corn to the pot and cover.
  • Clams should begin to open after about five minutes. As clams open, use tongs to pluck them from the pot and place into a large bowl. The timing often varies, but all the clams should be open after about 15 minutes of cooking.
  • Once all clams are cooked, add the remaining corn to the pot and cook for a minute. Remove from heat and stir in the lime juice.
  • Taste broth and add salt or additional lime juice if necessary.
  • To serve, ladle broth into individual bowls and add clams. Scatter herbs, scallion greens and chillis on top, if using.

Notes

There are many ways to cut fresh corn from the cob. My preferred method:
Place the cob into a large bowl, with the thinner end sticking out.
Grasp the tip of the cob and using a sharp knife, slice down the cob from top to bottom. You're basically shaving the kernels off.  Rotate the cob and repeat until all kernels are removed.
Fun fact: You can save the denuded cobs to make a corn stock! Just simmer in water for 45 minutes to an hour along with a yellow onion cut in half. Use in place of regular stock or as a base for chowders. Freezes well too!