Instant Pot Thai Coconut Clams Recipe

Name: Instant Pot Thai Coconut Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 3 shallots, halved lengthwise and sliced; 1 stalk fresh lemongrass; 1/2 cup vegetable broth or chicken stock, preferably homemade; 1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks; 2 jalapeno peppers, seeded and sliced; 2 tablespoons Asian fish sauce; 1 tablespoon light brown sugar; 1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage); 2 pounds clams, scrubbed; Salt and freshly ground black pepper to taste; 1 scallion (white and green parts), chopped; 1/2 cup fresh cilantro leaves, chopped; 1 lime, cut into wedges, for squeezing

Servings: persons

1 tablespoon coconut oil
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
1/2 cup vegetable broth or chicken stock, preferably homemade
1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
2 jalapeno peppers, seeded and sliced
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)
2 pounds clams, scrubbed
Salt and freshly ground black pepper to taste
1 scallion (white and green parts), chopped
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges, for squeezing

1
Using the saute function, heat the oil in the pressure cooker. Add the shallots and saute until they are soft and browned at the edges, 3 to 5 minutes.
2
Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
3
Add the lemongrass to the pot along with the stock, ginger, jalapenos, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
4
Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn't open. Taste the sauce, and season it with salt and pepper to taste.
5
Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon coconut oil, 3 shallots, halved lengthwise and sliced, 1 stalk fresh lemongrass, 1/2 cup vegetable broth or chicken stock, preferably homemade, and more.

Yes, Instant Pot Thai Coconut Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Thai Coconut Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions