These Thai-inspired clams are salty, tangy, and rich from the coconut milk. If you can’t find fresh lemongrass, substitute a couple of sliced garlic cloves and the grated zest from half a lime instead. The broth won't have quite the same flavor, but it will still taste terrific.
Recipe information
Total Time
30 minutes
Yield
4–6 servings as an appetizer, 2 servings as an entree
Ingredients
1
3
1
1
1
2
2
1
1
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
Step 2
Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
Step 3
Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
Step 4
Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn’t open. Taste the sauce, and season it with salt and pepper to taste.
Step 5
Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.
