Spiced Coconut Broth with Shellfish Recipe | James Beard Foundation

Name: Spiced Coconut Broth with Shellfish Recipe | James Beard Foundation
Ingredients: 24 littleneck clams or 2 pounds mussels, washed thoroughly (discard any open or damaged ones); 1 cup clam juice or white wine; 2 (14-ounce) cans unsweetened coconut milk; 1 cup water; 1 stalk lemongrass, bruised with the flat end of a knife; 2 strips lime or lemon zest; 2 pods star anise; 1 bay leaf; 2 cups finely diced butternut squash (about 1 small squash); 2 plum tomatoes, cored and diced; 1/4 cup chopped cilantro; Pinch crushed red chile flakes; Salt; 3 tablespoons almond or roasted peanut oil (optional); 1 lime, cut in 4 wedges

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"This soup is incredibly versatile and able to adapt to almost any creative combination you dream up.

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Ingredients

24 littleneck clams or 2 pounds mussels, washed thoroughly (discard any open or damaged ones)
1 cup clam juice or white wine
2 (14-ounce) cans unsweetened coconut milk
1 cup water
1 stalk lemongrass, bruised with the flat end of a knife
2 strips lime or lemon zest
2 pods star anise
1 bay leaf
2 cups finely diced butternut squash (about 1 small squash)
2 plum tomatoes, cored and diced
1/4 cup chopped cilantro
Pinch crushed red chile flakes
Salt
3 tablespoons almond or roasted peanut oil (optional)
1 lime, cut in 4 wedges