Total Time

　　30 minutes

　　These Thai-inspired clams are salty, tangy, and rich from the coconut milk. If you can’t find fresh lemongrass, substitute a couple of sliced garlic cloves and the grated zest from half a lime instead. The broth won't have quite the same flavor, but it will still taste terrific.

　　

Ingredients

4–6 servings as an appetizer, 2 servings as an entree

　　1 tablespoon coconut oil

　　3 shallots, halved lengthwise and sliced

　　1 stalk fresh lemongrass

　　1/2 cup vegetable broth or chicken stock, preferably homemade

　　1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks

　　2 jalapeño peppers, seeded and sliced

　　2 tablespoons Asian fish sauce

　　1 tablespoon light brown sugar

　　1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)

　　2 pounds clams, scrubbed

　　Salt and freshly ground black pepper to taste

　　1 scallion (white and green parts), chopped

　　1/2 cup fresh cilantro leaves, chopped

　　1 lime, cut into wedges, for squeezing

　　

Step 1

Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.

　　

Step 2

Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.

　　

Step 3

Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.

　　

Step 4

Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn’t open. Taste the sauce, and season it with salt and pepper to taste.

　　

Step 5

Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.

　　Reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.Buy the full book from Amazon.