Razor Clams in Coconut Broth

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe


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
  1. Add the garlic, ginger, shallots and chilies to a mortar and pestle and pound to a nice paste.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the stew to a serving bowl, garnish with the fried garlic and serve.