Grilled Manila Clams with Coconut and Lemongrass Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Manila clams steamed and grilled in a fragrant broth of coconut milk, lemongrass, and ginger for a tropical seafood appetizer. This filipino-inspired seafood ready in about 25 minutes pairs scrubbed and rinsed Manila clams, coconut milk, inch piece, thinly sliced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium heat. Add 3 minced garlic cloves, 1-inch thinly sliced fresh ginger, 2 smashed lemongrass stalks cut into 3-inch pieces, and 1 thinly sliced bird's eye chili. Sauté for 2 minutes until fragrant.
  2. Step 2: Pour in 1 cup coconut milk and 2 tablespoons fish sauce, stirring to combine. Bring the broth to a gentle simmer.
  3. Step 3: Add 2 pounds scrubbed Manila clams to the skillet, cover with a tight-fitting lid, and cook for 5-7 minutes until the clams open fully.
  4. Step 4: Remove the clams with a slotted spoon into a serving bowl, discarding any unopened shells. Simmer the broth uncovered for 3-4 minutes over medium heat to slightly thicken.
  5. Step 5: Stir in 1 tablespoon fresh lime juice, then pour the broth over the clams.
  6. Step 6: Garnish with 2 tablespoons chopped fresh cilantro before serving. Enjoy with crusty bread or steamed rice.

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Frequently asked questions

How long does Grilled Manila Clams with Coconut and Lemongrass Broth take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Manila Clams with Coconut and Lemongrass Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Grilled Manila Clams with Coconut and Lemongrass Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Manila Clams with Coconut and Lemongrass Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Manila Clams with Coconut and Lemongrass Broth?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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