Clams in a Thai-Style Coconut Lemongrass Broth | Emerils.com

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 1 cup finely diced red onion
• 1 cup julienned red bell pepper
• 3 tablespoons lemongrass, minced
• 2 teaspoons finely grated ginger
• 2 teaspoons minced garlic
• 2 Thai chilies, thinly sliced (serano peppers may be substituted)
• 2 limes leaves, optional
• 2 bay leaves
• 11 ounces coconut milk
• 1 cup chicken stock
• 1 tablespoon palm sugar or light brown sugar
• 1 tablespoon fish sauce
• 3 pounds littleneck clams, scrubbed
• 1 cup snow peas, sliced into 1/2-inch pieces
• 1/4 cup cilantro leaves
• 1/4 cup basil leaves, torn into pieces
• lime wedges, for serving
• Steamed sticky rice or forbidden rice, for serving