Littleneck Clams Steamed In Green Chili-Coconut Mil

Name: Littleneck Clams Steamed In Green Chili-Coconut Milk Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano peppers; 2 tablespoons olive oil, more for brushing; Kosher salt; Freshly ground black pepper; 1 large red onion, coarsely chopped; 6 cloves garlic, coarsely chopped; 2 tablespoons peeled and coarsely chopped ginger; 1 cup dry white wine; 2 cups clam juice; 1 14-ounce can unsweetened coconut milk; 1 serrano or jalapeno pepper, coarsely chopped; 1/2 cup packed spinach leaves; 1 tablespoon honey; 80 littleneck clams, scrubbed

Servings: persons

2 poblano peppers
2 tablespoons olive oil, more for brushing
Kosher salt
Freshly ground black pepper
1 large red onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 tablespoons peeled and coarsely chopped ginger
1 cup dry white wine
2 cups clam juice
1 14-ounce can unsweetened coconut milk
1 serrano or jalapeno pepper, coarsely chopped
1/2 cup packed spinach leaves
1 tablespoon honey
80 littleneck clams, scrubbed

1
Heat a gas or charcoal grill to high.
2
Brush poblano peppers with olive oil; season with salt and pepper.
3
Grill until charred on all sides.
4
Place in bowl, cover with plastic wrap and let sit for 15 minutes; then peel, halve, seed and coarsely chop the poblano peppers.
5
Reduce grill heat to medium high.
6
On stove, heat oil in large enamel-coated Dutch oven or any other large, shallow pot until almost smoking.
7
Add onion, and cook until soft, for 4 to 5 minutes.
8
Add garlic and ginger, and cook for 2 minutes.
9
Add wine, and reduce mixture until almost dry.
10
Add clam juice, coconut milk and poblano and serrano peppers, and bring to boil.
11
Add spinach leaves, and cook until just wilted, 1 to 2 minutes.
12
In batches, transfer the mixture to a blender, add 1/2 cup water and blend until smooth.
13
Return mixture to pot, and bring to boil.
14
Add honey, and season with salt and pepper.
15
Add clams, stir, cover and place pot on the grill.
16
Cover grill, and cook until all clams open, for 10 to 12 minutes.
17
(Or keep pot on stove, turn heat to high and cook until clams open, about 10 to 12 minutes.)
18
Pour clams and their broth into a large bowl, and serve.

140

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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: 2 poblano peppers, 2 tablespoons olive oil, more for brushing, Kosher salt, Freshly ground black pepper, and more.

Yes, Littleneck Clams Steamed In Green Chili-Coconut Milk Broth 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!

Littleneck Clams Steamed In Green Chili-Coconut Milk Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions