Coconut-Clam Stock

1. 1

   Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8-10 minutes. (The flavor won't be ruined if the vegetables take on color, but the stock will end up grayish.)

2. 2

   Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12-15 minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce heat and simmer 15 minutes.

3. 3

   Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.