Coconut-Clam Stock - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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