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Little Neck Clams Recipe

Name: The Laurels Little Neck Clams Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 24 count little neck clams (cleaned); 800 ml water; 400 ml unsweetened coconut milk; 40 g galangal (sliced); 2 stalks lemongrass (white parts smashed and cut into 4 pieces); 4 leaves kaffir lime leaves (torn); 2 count Thai chilies (or serrano) smashed; 2 tbs fish sauce; 3 tbs lime juice (fresh); 1 tsp light brown sugar; 1 tsp kosher salt; 350 g baby carrots (peeled); 1 tbs olive oil; 1 tsp honey; 1 tsp salt; 0.5 tsp ground black pepper; 150 g shimeji (beech) mushrooms, trimmed and separated; 60 ml rice vinegar; 60 ml water; 1 tbs sugar; 0.5 tsp salt; 1 clove garlic clove (smashed); 0.25 tsp red pepper flakes; 0.5 cups cilantro leaves (roughly chopped); 2 stalks scallions (thinly sliced, green parts); 0.25 cups micro cilantro or extra cilantro for finishing; 0.5 tsp toasted sesame oil (optional, drizzle)

Inspired by The Laurel

Time1h

Serves4

Tom kha broth, roasted carrots, pickled beech mushrooms, cilantro

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Ingredients

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Clams & Broth

24 count little neck clams (cleaned)

3 3/8 cup (800 ml) water

1 2/3 cup (400 ml) unsweetened coconut milk

1.41 oz (40 g) galangal (sliced)

2 stalks lemongrass (white parts smashed and cut into 4 pieces)

4 leaves kaffir lime leaves (torn)

2 count Thai chilies (or serrano) smashed

2 tbs Fish sauce

3 tbs lime juice (fresh)

1 tsp light brown sugar

1 tsp kosher salt

Roasted Carrots

12 1/3 oz (350 g) baby carrots (peeled)

1 tbs olive oil

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp ground black pepper

Pickled Beech Mushrooms

5.29 oz (150 g) shimeji (beech) mushrooms, trimmed and separated

1/4 cup (60 ml) Rice vinegar

1/4 cup (60 ml) water

1 tbs sugar

1/2 tsp Celtic sea salt

1 clove garlic clove (smashed)

1/4 tsp Red pepper flakes

Garnish & Finish

1/2 cups cilantro leaves (roughly chopped)

2 stalks scallions (thinly sliced, green parts)

1/4 cups micro cilantro or extra cilantro for finishing

1/2 tsp toasted sesame oil (optional, drizzle)

Method

Clams & Broth

Prepare clams

Rinse little neck clams under cold water; discard any open clams that do not close when tapped. Soak in cold salted water (1 tbs salt per liter) for 20 minutes to expel sand, then rinse again.

Make tom kha base

In a medium pot over medium heat, combine 800 ml water, sliced galangal, smashed lemongrass stalks, torn kaffir lime leaves, and smashed Thai chilies. Bring to a gentle simmer and cook uncovered for 10 minutes to infuse aromatics.

Finish broth

Lower heat to medium-low. Stir in 400 ml coconut milk, 2 tbs fish sauce, 1 tsp light brown sugar and 1 tsp kosher salt. Warm through gently — do not boil vigorously to prevent coconut milk from breaking — for 3–4 minutes. Taste and balance with lime juice.

Cook clams

Increase heat to medium-high so the broth simmers. Add cleaned clams, cover, and steam for 4–6 minutes until clams open. Discard any clams that remain closed. Stir in 3 tbs fresh lime juice off the heat and adjust seasoning with a little extra fish sauce or salt if needed.

Roasted Carrots

Preheat oven to 220°C (425°F). Toss peeled baby carrots with 1 tbs olive oil, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, turning once, until caramelized and tender. Remove and keep warm.

Pickled Beech Mushrooms

While broth simmers, combine 60 ml rice vinegar, 60 ml water, 1 tbsp sugar, 1/2 tsp salt, 1 smashed garlic clove, and 1/4 tsp red pepper flakes in a small saucepan. Warm just until sugar dissolves, then remove from heat. Add separated shimeji mushrooms and let cool to room temperature, then refrigerate for at least 20 minutes (or up to overnight) to develop a quick pickle.

Garnish & Finish

To assemble: Divide roasted carrots among a shallow sharing bowl or 2–3 small bowls. Ladle hot tom kha broth and clams over the carrots so clams sit in the broth. Spoon a few pickled beech mushrooms atop each portion.

Scatter chopped cilantro and sliced scallions over the dish. Finish with a light drizzle of toasted sesame oil (optional) and a final squeeze of lime if desired. Serve immediately so clams remain warm.