Clams in Coconut Tomato Broth

Clams in Coconut Tomato Broth

Clams in coconut tomato broth is a dish that takes inspiration from coastal seafood traditions and blends them with bold, aromatic flavors.

It’s what you cook when you want to gather with friends around the table, open a few wines, and dig in with some good, crusty bread. At its core, this dish is all about the balance of fresh seafood with rich, fragrant elements—perfect for a special dinner that feels effortless yet complex.

The beauty of this recipe comes from the interplay of our Tomato Compound Butter and coconut tomato broth. The Tomato Compound Butter adds a deep, savory richness that melts beautifully into the clams as they cook. We’re using a generous three-quarter cup of this butter to really infuse the dish with flavor.

Then there’s the coconut tomato broth, which combines the lush, creamy texture of coconut milk with the acidity of tomatoes, creating a luxurious, aromatic base that brings it all together. The result is a sauce that’s both buttery and bright, with a touch of sweetness from the coconut that pairs perfectly with the briny clams.

This recipe uses four pounds of littleneck or Manila clams, making it ideal for sharing. As the clams open, they release their juices into the broth, enriching it further and tying all the flavors together. The clams cook quickly—just a few minutes—making this a great dish for entertaining without spending hours in the kitchen. There is a little prep to set this dish up, but it can be done days in advance. Serve it with plenty of crusty bread on the side because, trust me, you’ll want something to mop up that amazing broth. It’s the perfect dish for celebrating with friends, full of comforting flavors that feel just a little indulgent.

Main Ingredients:

Littleneck or Manila Clams: Fresh clams are the star of this dish, offering a briny, slightly sweet taste that pairs beautifully with the rich sauce. Be sure to scrub and purge them well to remove any grit.

Tomato Compound Butter: This butter is a game-changer. It’s made with roasted tomatoes, tomato powder, and tomato paste. It adds depth and creaminess that enriches the clams as it melts.

Coconut Tomato Broth: This broth combines the lush creaminess of coconut milk with the tang of tomatoes. It creates a savory, slightly sweet base that elevates the dish’s flavor.

Shallots and Garlic: These aromatic ingredients form the building blocks that you will layer the other ingredients onto.

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Clams in Coconut Tomato Broth

0.0 from 0 votes

Course: Dinner

Yields

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Purge the clams

30

minutes

Total time

1

hour 

25

minutes

Clams in coconut tomato broth is a dish that takes inspiration from coastal seafood traditions and blends them with bold, aromatic flavors.

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Ingredients

• 4 lb littleneck or manila clams

• 3/4 cup Tomato Compound Butter

• 3 tbsp shallots, minced

• 1 1/2 tbsp garlic, minced

• 1/2 cup white wine

• 1 cup cherry tomatoes, cut in half

• salt abd pepper to taste

• Thai basil (optional for garnish)

• Coconut Tomato Broth

• 3 garlic cloves, sliced thin

• 1 large shallot, small diced

• 1 stalk lemongrass, chopped

• 2 tbsp olive oil

• 1 lb tomatoes

• 1/2 tsp turmeric

• 4 kaffir lime leaves (dried)

• 2 cans coconut milk, unsweetened

• 1 1/2 tsp salt

Method

• Prep the Clams: Start by scrubbing and rinsing the clams under cold water to remove any sand or debris. Discard any clams that are cracked or do not close when tapped. Purge (submerge) the clams for about a half hour in cold, salted water. This will allow the clams to release any sand, dirt or small rocks.
• Coconut Tomato Broth
• Sweat Aromatics:
  Heat olive oil in a large pot over medium heat. Add sliced garlic, diced shallots, and chopped lemongrass. Sweat the aromatics for about 4 minutes, stirring occasionally, until they become translucent and fragrant but not browned.
• Stew the Tomatoes:
  Add the tomatoes, turmeric, and dried kaffir lime leaves to the pot. Stir well to combine, then cover the pot and stew the mixture for 15 minutes, allowing the tomatoes to break down and meld with the aromatics.
• Add Coconut Milk and Season:
  Pour in the coconut milk and add salt. Stir to incorporate, then cover and stew for another 15 minutes. The broth should become creamy and the flavors well combined.
• Blend and Strain:
  Carefully transfer the coconut tomato broth to a blender, blending until smooth. Strain the mixture through a fine-mesh sieve, discarding any solids. Adjust seasoning if necessary. Set broth aside.
• Clams in Coconut Tomato Broth
• Sauté Aromatics: In a large rondo or pot, melt 1/4 cup of the Tomato Compound Butter over medium heat. Add the minced shallots and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
• Add Wine and Broth: Pour in the white wine, scraping up any bits from the bottom of the pan. Allow the wine to reduce by half, then add the full batch of coconut tomato broth. Stir well to combine, bringing the mixture to a simmer.
• Cook the Clams: Add the clams to the pot, cover, and cook for 5-7 minutes, or until the clams open. Stir halfway through to ensure even cooking. Discard any clams that do not open.
• Finish with Tomatoes and Butter: Once the clams are cooked, add the cherry tomatoes to the pot, stirring them in gently. Allow them to warm through without breaking down completely. Stir in the remaining 1/2 cup Tomato Compound Butter to finish the sauce, seasoning with salt and pepper to taste.
• Serve: Transfer the clams and sauce to a large serving bowl, and garnish with Thai basil if desired. Serve with crusty bread for dipping.

Field Notes

• RELATED RECIPE: Tomato Compound Butter