Stovetop Thai-Inspired Clamboil Recipe

Name: Stovetop Thai-Inspired Clamboil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock or canned low-sodium chicken broth; 4 stalks fresh lemongrass, tough outer leaves discarded, cut into 2-inch lengths and lightly bruised; 4 -inch piece fresh ginger, sliced; 2 lemons, halved; 1 small red onion, roughly chopped; 2 large red potatoes, sliced; 3 ears corn, cut in 1/2; 1 pound andouille sausage, sliced; 2 teaspoons garlic, chopped; 6 pounds littleneck or cherrystone clams, well scrubbed; 2 tablespoons chopped cilantro leaves, for garnish

Servings: persons

4 cups chicken stock or canned low-sodium chicken broth
4 stalks fresh lemongrass, tough outer leaves discarded, cut into 2-inch lengths and lightly bruised
4 -inch piece fresh ginger, sliced
2 lemons, halved
1 small red onion, roughly chopped
2 large red potatoes, sliced
3 ears corn, cut in 1/2
1 pound andouille sausage, sliced
2 teaspoons garlic, chopped
6 pounds littleneck or cherrystone clams, well scrubbed
2 tablespoons chopped cilantro leaves, for garnish

1
In a large soup pot or small stockpot, combine the chicken stock, lemongrass and ginger and bring to a boil.
2
Reduce the heat to a simmer and cook for 5 minutes.
3
Squeeze lemon halves, then add with red onion, potatoes, corn, andouille, and garlic.
4
Simmer broth about 8 to 10 minutes.
5
Increase the heat so that the mixture comes to a boil and add the clams.
6
Cover and cook, stirring occasionally, until the mixture returns to a boil and the clams open and just cooked through, 4 to 6 minutes.
7
Serve the clams in shallow bowls, paying attention to remove any lemongrass or ginger pieces, with some of the cooking broth ladled over the clams.
8
Garnish with the chopped cilantro.

628

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 4 cups chicken stock or canned low-sodium chicken broth, 4 stalks fresh lemongrass, tough outer leaves discarded, cut into 2-inch lengths and lightly bruised, 4 -inch piece fresh ginger, sliced, 2 lemons, halved, and more.

Yes, Stovetop Thai-Inspired Clamboil 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!

Stovetop Thai-Inspired Clamboil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions