Instant Pot Thai Coconut Clams

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 tablespoon coconut oil
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 matskedar asiatisk fisksås
1 tablespoon light brown sugar
120ml canned full-fat coconut milk (not refrigerated nondairy beverage)
900g clams, scrubbed
Salt and freshly ground black pepper to taste
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.

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