Chowder & soup
Thai Coconut Clam Soup
Tom kha with razor clams instead of chicken
- 25 min
- Easy
- Serves 3–4
Ingredients
- 10 razor clams, bite-size
- 1 can coconut milk + 2 cups stock
- 3 slices galangal or ginger
- 2 stalks lemongrass, bruised
- 4 makrut lime leaves (or lime zest)
- 2 tbsp fish sauce, 1 tbsp lime juice
- Mushrooms, cilantro, chili
Method
- Simmer stock with galangal, lemongrass and lime leaves 10 minutes.
- Add coconut milk and mushrooms; simmer 5 minutes.
- Season with fish sauce and a little sugar.
- Clams in for 2 minutes; kill the heat.
- Lime juice last; top with cilantro and sliced chili.
Tip. Never boil after the coconut milk goes in — it splits.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.