Instant Pot Thai Coconut Clams

Preparation

1. 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.