Lunch: Coconut-Clam Stock

Recipe by Camille Becerra The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Coconut-Clam Stock

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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 cherrystone or other large hard-shell clams, scrubbed
1 cup dry white wine
1 (13.5-ounce can) unsweetened coconut milk
Kosher salt

Instructions

Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8 –10 minutes. (The flavor won't be ruined if the vegetables take on color, but the stock will end up grayish.)
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 stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.

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