Instant Pot Thai Coconut Clams

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic Thai coconut clams recipe brings the vibrant flavours of Southeast Asia to your kitchen using the speed and convenience of a multi-cooker. The base of the broth is a fragrant blend of lemongrass, ginger, and creamy coconut milk, which perfectly complements the natural saltiness of the fresh seafood. It is a sophisticated yet simple dairy-free dish that creates a rich, silky sauce ideal for mopping up with crusty bread or serving over a bed of jasmine rice.

Ideal for a quick weeknight treat or an impressive dinner party starter, this recipe relies on fresh ingredients like coriander and lime to provide a bright, zesty finish. Using the pressure cook function ensures the clams are tender and succulent every time, while the sauté setting allows the aromatics to develop a deep, savoury complexity. High in protein and naturally gluten-free, it is a healthy way to enjoy a taste of the seaside at home.

Ingredients for Instant Pot Thai Coconut Clams

1 cucharada de aceite de coco
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
120ml 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 cucharada de azúcar moreno claro
120ml canned full-fat coconut milk (not refrigerated nondairy beverage)
900g clams, scrubbed
Sal y pimienta negra recién molida al gusto
1 spring onion (white and green parts), chopped
1/2 cup fresh coriander leaves, chopped
1 lime, cut into wedges, for squeezing

How to make Instant Pot Thai Coconut Clams

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.

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 flavour). Finely chop the core.

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.

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.

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.