Ingredients (for 4 people)

Preparation

1. Clean the clams thoroughly by soaking them in salted water for at least 30 minutes to release any sand. Drain and rinse under running water.
2. Peel and dice the potatoes and carrots. Wash and chop the celery into pieces.
3. Finely chop the onion and garlic.
4. In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
5. Add the potatoes, carrots, and celery and sauté for 5 minutes, stirring occasionally.
6. Pour in the fish (or vegetable) stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.
7. Add the clams, cover, and cook over medium-high heat until the clams open, about 5-7 minutes. Discard any that remain closed.
8. Using a slotted spoon, remove the clams and set aside.
9. Pour the coconut milk into the pot and stir well; simmer for another 5 minutes to thicken slightly and develop flavor.
10. Season with salt and pepper to taste.
11. Return the clams to the pot, add the lemon juice and chopped parsley.
12. Stir gently and turn off the heat.
13. Serve the soup hot, optionally with crusty bread slices.

Extra tips

• For a richer stock, you can add a splash of white wine during the clam cooking.
• If you prefer a creamier consistency, blend a portion of the vegetables before adding the coconut milk.
• A fresh, light white wine is the perfect accompaniment to this flavorful and delicate soup.