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.

No additional tips available.

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

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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.

Stovetop Thai-Inspired Clamboil

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