Saturday, September 22, 2018

Quick and Easy Thai Coconut Clams

Just look at that bowl y'all!
These Quick and Easy Thai Coconut Clams are insanely delicious and so very easy to throw together! I really can't decide which is better; briny clams cooked in flavorful coconut milk or the pieces of bread drenched in the creamy coconut mushroom sauce! 
Quick and Easy Thai Coconut Clams
4 Tablespoons butter
1 shallot, diced
1 cup coconut milk
½ cup vegetable broth
1 (12 ounce) jar Coconut Thai BLENDABELLA
½ teaspoon salt
3 pounds clams, rinsed and scrubbed
¼ cup chopped cilantro
1 large lime, cut into wedges
1 baguette, warmed
Melt the butter in a large sauté pan over medium low heat. Sauté the shallot until softened, about 5 minutes. Add the coconut milk, vegetable broth, Coconut Thai BLENDABELLA and salt and bring the mixture up to a simmer. Add the clams, cover with a tight lid and cook for 5 to 6 minutes or until all the clams have opened. Discard any clams that do not open.
Sprinkle with cilantro and serve with the lime wedges and warm bread for dipping.
Serves 2.
I think this is a fabulous appetizer as is, but feel free to stretch it and serve it as a main dish by pouring the whole mixture over some boiled fettuccine noodles!
Here's a lovely before and after....above was my plated dish, and below is my children inhaling it all and fighting over the last of it. My husband didn't even get any because they ate it so fast! And, of course, Beignet was sniffing the floor all around their feet praying for some bread to fall.
If you can't find BLENDABELLA in your local grocery store, you can purchase it online HERE
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1 comment:

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