Seattle Seafood Stew with Lemongrass Broth

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A coastal-inspired stew featuring locally caught salmon and clams simmered in a fragrant lemongrass-infused broth, perfect for chilly evenings. This Pacific Northwest-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, fresh clams, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 4 Pacific Northwest cuisine 380 cal/serving

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Ingredients

12 oz salmon fillets
2 cups fresh clams
2 stalks, finely minced lemongrass
4 cups fish stock
1 diced yellow onion
2 cloves minced garlic
2 tbsp olive oil
1/2 cup heavy cream
2 tbsp, chopped fresh dill

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until soft and fragrant.
Step 2: Add 12 oz diced salmon, 2 cups fresh clams (with juice), 2 minced lemongrass stalks, and 4 cups fish stock. Bring to a gentle simmer and cook for 8 minutes until salmon is opaque and clams have opened.
Step 3: Stir in 1/2 cup heavy cream and 2 tbsp chopped fresh dill. Simmer uncovered for 2 minutes until the sauce thickens slightly and coats the back of a spoon.