Recipe courtesy of Luke Nguyen
Episode: Loire Valley
Razor Clams in Coconut Broth
45 min
45 min
4 servings
45 min
45 min
4 servings


  • 2 cloves garlic, diced
  • 1 1/2 inches fresh ginger, chopped
  • 2 shallots, diced
  • 2 red bird's eye chilies, sliced
  • 2 tablespoons olive oil
  • 1 stalk lemongrass, sliced
  • 1 cup coconut water
  • About 1 ounce tamarind pulp
  • 1 tablespoon Asian fish sauce
  • 8 ounces clams, scrubbed
  • 8 razor clams, scrubbed
  • Grated zest and juice of 1 lime
  • 4 cherry tomatoes, halved
  • Handful of samphire (also known as glasswort or sea beans)
  • 2 tablespoons chopped fresh dill
  • 1 scallion, sliced
  • 1/2 tablespoon fried garlic


Special equipment: a mortar and pestle

Add the garlic, ginger, shallots and chilies to a mortar and pestle and pound to a nice paste.

Heat a wok. Add the olive oil, followed by the lemongrass and saute until fragrant. Add the garlic-ginger paste and saute for 1 minute more.

Add the coconut water and tamarind to the wok and mash it into the broth until dissolved. Bring a boil and add the fish sauce; stir, then add the clams. Place the razor clams on top. Cover and cook until the clams open, about 2 minutes.

Add the lime zest and juice and cherry tomatoes to the wok and cook for another minute. Stir, and add the samphire, dill and scallion.

Transfer the stew to a serving bowl, garnish with the fried garlic and serve. 

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