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Caribbean Coconut Steamed Clams

Caribbean Coconut Steamed Clams

Fresh clams steam open in a bright caribbean-style broth of coconut milk, tomatoes, bell pepper, lime, thyme, and a gentle scotch bonnet heat. Serve with crusty bread or rice to catch the fragrant sauce.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 4

Ingredients

  • 1 tbsp fresh ginger (grated)
  • 4 cloves garlic (minced)
  • 0.5 cup dry white wine
  • 2 tbsp olive oil
  • 1 medium yellow onion (finely chopped)
  • 1 cup diced tomatoes (with juices)
  • 2 tsp fresh thyme leaves (chopped)
  • 0.25 cup fresh cilantro (chopped)
  • 0.5 pepper scotch bonnet pepper (seeded and minced)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 tsp ground allspice
  • 1 cup unsweetened light coconut milk (shaken)
  • 2 tbsp fresh lime juice
  • 1 medium red bell pepper (diced)
  • 0.25 tsp kosher salt
  • 3 lb littleneck clams (scrubbed and rinsed)
  • 4 wedges lime wedges (for serving)

Instructions

  1. Place the 3 lb scrubbed and rinsed littleneck clams in a large bowl of cold water for 15 minutes, then lift them out with your hands and discard any grit left behind; discard any clam with a cracked shell or any open clam that does not close when firmly tapped.
  2. Set a colander in the sink and rinse the clams again under cold running water for 1 minute, keeping them separate from chopped vegetables and ready-to-eat garnishes; wash your hands, the sink area, and any tools that touched the raw shellfish before continuing.
  3. Heat 2 tbsp olive oil in a 6-quart Dutch oven or heavy pot over medium heat until shimmering, about 1 minute.
  4. Add the 1 medium finely chopped yellow onion and 1 medium diced red bell pepper to the pot, and cook over medium heat, stirring with a wooden spoon, until the onion is translucent and the pepper begins to soften, 5 to 6 minutes.
  5. Stir in the 4 minced garlic cloves, 1 tbsp grated fresh ginger, 0.5 seeded and minced Scotch bonnet pepper, 0.5 tsp ground allspice, and 2 tsp chopped fresh thyme leaves, and cook over medium heat until fragrant but not browned, 45 to 60 seconds.
  6. Add the 1 cup diced tomatoes with juices and cook over medium-high heat, stirring often, until the tomato juices reduce slightly and the mixture looks saucy, 2 to 3 minutes.
  7. Pour in the 0.5 cup dry white wine and use the wooden spoon to scrape browned bits from the bottom of the Dutch oven; simmer over medium-high heat until the wine is reduced by about half and the sharp alcohol aroma softens, 2 to 3 minutes.
  8. Stir in the 1 cup shaken unsweetened light coconut milk, 0.25 tsp kosher salt, and 0.25 tsp freshly ground black pepper, then bring the broth to a lively simmer over medium-high heat, about 2 minutes.
  9. Add the cleaned clams to the Dutch oven, cover tightly with the lid, and steam over medium-high heat for 5 minutes, shaking the pot gently once or twice so the clams cook evenly.
  10. Remove the lid carefully, stir the clams with a long spoon, cover again, and continue steaming over medium-high heat until most shells have opened and the clam meat is opaque and firm, 2 to 4 minutes more; shellfish should reach 145°F (63°C) if checked in the thickest clam meat with an instant-read thermometer.
  11. Use tongs to transfer opened clams to a wide serving bowl as they finish, and discard any clams that remain closed after 10 total minutes of steaming.
  12. Simmer the uncovered broth over medium heat for 1 to 2 minutes until slightly concentrated, then stir in the 2 tbsp fresh lime juice and taste the broth, adding no more than a small pinch of extra salt only if needed because clams vary in salinity.
  13. Pour the hot coconut-tomato broth over the clams in the serving bowl, sprinkle with the 0.25 cup chopped fresh cilantro, and serve immediately with the 4 lime wedges while the clams are hot and the shells are fully open.

Nutrition (per serving)

  • Calories: 332
  • Protein: 36 g
  • Fat: 13 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 1045 mg

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