This citrusy broth is a twist on the Thai favorite, tom yum soup. It has a coconut base rather than chicken broth and is flavored by garlic, ginger and lemongrass and finished with lime juice and fish sauce. This recipe calls for small clams, however, mussels could also be substituted.
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When you are buying clams, look for the smaller ones because they aren’t as tough and are ideal for steaming.