• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    THAI-STYLE CLAM CHOWDER with rice and coconut milk

    This Coconut clam chowder recipe originates by my love for the traditional Thailand's coconut soups. The first time I ate a Thai coconut soup was in 2002. I 've been in Ko Lipe, a little Island on the West coast of Thailand, and it has been love at first time! So, when I think about the South-East Asia, and I desire a good clam chowder at the same moment, I like to prepare this recipe. The briny flavor of the clams is perfectly balanced by the sweetness of the coconut milk and the spicy hot taste of the chili peppers. Sometimes, at the very end, I like to add a squeeze of lime juice, but this is a personal choice!

    THAI-STYLE CLAM CHOWDER with rice and coconut milk

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy

    • 40 big clams (or 60 small clams)
    • 1.5 cups (275 g) Thai or basmati rice
    • 2 cloves garlic
    • 1 small red onion
    • 2 cans (400 ml) coconut milk
    • 2 cups (470 ml) fish stock
    • 1 lime (optional)
    • 2 tbsp fish sauce
    • 3 chili peppers
    • 1 bunch cilantro
    • 1 tbsp fresh ginger, grated
    • 4 tbsp sesame oil
    • 1 stick lemongrass
    • 1 tbsp brown sugar
    • 4 tbsp sea salt

    THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

    CLEANING THE CLAMS

    Even if it's possible make this clam chowder with canned or frozen clams, I strongly suggest you to use live clams. The  process will be longer but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.

    First of all, check them one by one and discard any opened or shell broken. After that, rinse the clams under running water. Now, dissolve 4 tbsp of sea salt into 4 Qt of drinking cold water, whisking with a wooden spoon. Then, place the clams into a non-metallic bowl and cover with the salted water: if the clams are not entirely submerged, add more salted water. Finally, store the bowl in the back of the fridge. Let the clams expel sand and dirt at least 2 hours up to 3 hours.

    In this process, it is critical protect the clams against loud noises, highlights, and sudden movements.

    THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

    COCONUT MILK SAUCE

    Peel and reduce the onion into rings, then peel and crush the garlic. After that, cut the chili peppers into rings and discard the seeds (I like to spice my chowder with three of them, but feel free to modify the amount depending on your taste!). Finally, peel and grate the ginger root and cut the lemongrass into big pieces.

    Pour the chili peppers, the onion rings, the lemongrass, and the garlic into a wok or a big pan along with 3 tbsp of sesame oil and the brown sugar. Then, sautè until the onion becomes smooth and translucent but still in shape.

    Now, add 1 tbsp of fish sauce the grated ginger, sautè a couple of minutes, then add 1 can (400 ml) of coconut milk. Simmer gently 10 minutes, then turn off the heat. At this point, it is possible to use the coconut milk sauce immediately, or store in the fridge up to 2 days.

    THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

    STEAMED CLAMS

    Once cleaned, rinse again thoroughly the clams one to one under running water, then pour them in a big pot along with 1 tbsp of sesame oil. Now, cover the pot and place over medium/high heat. Steam the clams until opened (about 10 minutes). After that, raise and check the clams: if there is any trace of sand, rinse them quickly under warm running water. Finally, sift the clam sauce through a sieve lined with a few layers of cheesecloth or kitchen towel. Eventually, shell or not the clams (depending on your preferences) and pour them into the coconut milk soup along with the sifted clam sauce.

    THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

    COCONUT RICE

    Pour 1 can (400 ml) of coconut milk in a pot along with two cups of fish stock and 1 tbsp of fish sauce, then place over medium/high heat. Once the liquid starts to simmer, add the rice and cook until is done. Finally, add the rice and all the liquid into the clams and coconut sauce pan.

    THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

    THAI-STYLE CLAM CHOWDER

    Warm the coconut clam chowder, then garnish with fresh cilantro leaves. Serve paired with lime slices to squeeze depending on the personal taste. Given the briny taste of clams and sauces, I do not add any slat, but this is an own choice.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    THAI-STYLE COCONUT SOUP WITH CLAMS AND RICE

    TAKE A LOOK AT THIS:

    COCONUT CREAM SOUP with romanesco and roasted tofu

    COCONUT CREAM SOUP with romanesco and roasted tofu

    PRINTABLE RECIPE

    THAI-STYLE CLAM CHOWDER with rice and coconut milk
     
    Print
    Cook time
    50 mins
    Total time
    50 mins
     
    This Coconut clam chowder recipe originates by my love for the traditional Thailand's coconut soups. The first time I ate a Thai coconut soup was in 2002. I 've been in Ko Lipe, a little Island on the West coast of Thailand, and it has been love at first time! So, when I think about the South-East Asia, and I desire a good clam chowder at the same moment, I like to prepare this recipe. The briny flavor of the clams is perfectly balanced by the sweetness of the coconut milk and the spicy hot taste of the chili peppers. Sometimes, at the very end, I like to add a squeeze of lime juice, but this is a personal choice!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: SOUP
    Cuisine: THAI
    Serves: 4
    Ingredients
    • 40 big clams (or 60 small clams)
    • 1.5 cups (275 g) Thai or basmati rice
    • 2 cloves garlic
    • 1 small red onion
    • 2 cans (400 ml) coconut milk
    • 2 cups (470 ml) fish stock
    • 1 lime (optional)
    • 2 tbsp fish sauce
    • 3 red hot chili peppers
    • 1 bunch cilantro
    • 1 tbsp fresh ginger, grated
    • 4 tbsp sesame oil
    • 1 stick lemongrass
    • 1 tbsp brown sugar
    • 4 tbsp sea salt
    Instructions
    1. CLEANING THE CLAMS
      Even if it's possible make this clam chowder with canned or frozen clams, I strongly suggest you to use live clams. The process will be longer but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.
      First of all, check them one by one and discard any opened or shell broken. After that, rinse the clams under running water. Now, dissolve 4 tbsp of sea salt into 4 Qt of drinking cold water, whisking with a wooden spoon. Then, place the clams into a non-metallic bowl and cover with the salted water: if the clams are not entirely submerged, add more salted water. Finally, store the bowl in the back of the fridge. Let the clams expel sand and dirt at least 2 hours up to 3 hours.
      In this process, it is critical protect the clams against loud noises, highlights, and sudden movements.
    2. COCONUT MILK SAUCE
      Peel and reduce the onion into rings, then peel and crush the garlic. After that, cut the chili peppers into rings and discard the seeds (I like to spice my chowder with three of them, but feel free to modify the amount depending on your taste!). Finally, peel and grate the ginger root and cut the lemongrass into big pieces.
      Pour the chili peppers, the onion rings, the lemongrass, and the garlic into a wok or a big pan along with 3 tbsp of sesame oil and the brown sugar. Then, sautè until the onion becomes smooth and translucent but still in shape.
      Now, add 1 tbsp of fish sauce the grated ginger, sautè a couple of minutes, then add 1 can (400 ml) of coconut milk. Simmer gently 10 minutes, then turn off the heat. At this point, it is possible to use the coconut milk sauce immediately, or store in the fridge up to 2 days.
    3. STEAMED CLAMS
      Once cleaned, rinse again thoroughly the clams one to one under running water, then pour them in a big pot along with 1 tbsp of sesame oil. Now, cover the pot and place over medium/high heat. Steam the clams until opened (about 10 minutes). After that, raise and check the clams: if there is any trace of sand, rinse them quickly under warm running water. Finally, sift the clam sauce through a sieve lined with a few layers of cheesecloth or kitchen towel. Eventually, shell or not the clams (depending on your preferences) and pour them into the coconut milk soup along with the sifted clam sauce.
    4. COCONUT RICE
      Pour 1 can (400 ml) of coconut milk in a pot along with two cups of fish stock and 1 tbsp of fish sauce, then place over medium/high heat. Once the liquid starts to simmer, add the rice and cook until is done. Finally, add the rice and all the liquid into the clams and coconut sauce pan.
    5. THAI-STYLE CLAM CHOWDER
      Warm the coconut clam chowder, then garnish with fresh cilantro leaves. Serve paired with lime slices to squeeze depending on the personal taste. Given the briny taste of clams and sauces, I do not add any slat, but this is an own choice.
    3.5.3226

    THAI-STYLE CLAM CHOWDER with rice and coconut milk

    « ITALIAN CROCCANTE -caramelized almond brittle bars recipe
    CAPONATA MESSINESE - Sicilian appetizer with chopped tomatoes and eggplants »

    Reader Interactions

    Comments

    1. Lana says

      February 28, 2018 at 2:01 pm

      Hi, why is it critical to keep the clams away from noises and movements?

      Thanks!
      Lana

      Reply
      • Filippo Trapella says

        February 28, 2018 at 3:40 pm

        Hi Lana,
        To purge properly the clams, they need a quiet environment.

        Happy cooking 🙂

        Reply

    Leave a Reply to Lana Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • Traditional almond biscuits with Maraschino cherries
      TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
      HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
      HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
      CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • DOLMADES RECIPE: Greek stuffed grape leaves - all you need to know!
      GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme