As winter winds blow, it’s easy to long for some more mellow tropical climates where soft seas lap on silver white sands and every dish served promises a life where “the livin’ is easy.”
Top chefs, busy planning their menus for the coming year, aren’t often free to turn their computers off and head to an island escape. Instead many brew up a favorite vacation-in-a-cup broth. It’s tropical sunshine in a cup – a culinary inspiration that chefs (and diners) treasure year after unforgettable year.
Coconut Clam Restorative Broth
- 1 tablespoon virgin coconut oil or vegetable oil
- 1 medium onion, coarsely chopped
- 1 fennel bulb, trimmed, coarsely chopped
- 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
- 2 bay leaves
- 6 Taylor Clams
- 1 cup dry white wine
- 1 13.5-ounce can unsweetened coconut milk
- Kosher salt
- Heat oil in a large pot over medium-low.
- Add onion, fennel, lemongrass, and bay leaves.
- Cover and cook, stirring halfway through to ensure no browning occurs, until softened, 8–10 minutes.
- Add clams and wine and increase heat to medium-high.
- Cover and cook until clams open, 12–15 minutes.
- Add coconut milk and 1 cup water.
- Bring to a boil, then reduce heat and simmer 15 minutes.
- Strain broth through a fine-mesh sieve into a large bowl, pressing on solids.
- Discard solids.
- Season broth with salt.
- Blend with an immersion blender until smooth and emulsified.