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Instant Pot Thai Coconut Clams recipe | Epicurious.com
EPICURIOUS15Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 3 shallots (halved lengthwise and sliced)
- 1 stalk lemongrass (fresh)
- 1/2 cup vegetable broth (or chicken stock, preferably homemade)
- 1 piece fresh ginger (peeled and cut into matchsticks)
- 2 jalapeño peppers (seeded and sliced)
- 2 Tbsp. Asian fish sauce
- 1 Tbsp. light brown sugar
- 1/2 cup full fat coconut milk (canned, not refrigerated nondairy beverage)
- 2 lb. clams (scrubbed)
- salt
- freshly ground black pepper
- 1 scallion (white and green parts, chopped)
- 1/2 cup cilantro leaves (fresh, chopped)
- 1 lime (cut into wedges, for squeezing)
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