Fragrant Thai-Style Clams in Coconut Broth | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon coconut oil
• 1 red onion, peeled, halved and sliced into 1/4-inch half-moons
• 2 cups chicken broth
• 1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
• 3 slices galangal, 1/4 inch thick (see note)
• 3 slices ginger, 1/4 inch thick
• 3 or 4 small hot Thai chiles, thinly sliced
• 4 makrut lime leaves, torn
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon fish sauce
• 1 cup coconut milk
• Salt, to taste
• 2 pounds small clams
• 1 cup roughly chopped cilantro, leaves and tender stems
• 1/2 cup thinly sliced scallions, white and tender green parts
• Lime wedges, for serving