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These spicy coconut milk clams are packed with Thai flavor and cook in less than 20 minutes. It’s full of spicy red chiles and sweet coconut milk to create the perfect seafood combination.
Are you a seafood lover?
As a kid, I was sure I wouldn’t say I liked any seafood. Then, slowly, I started changing my mind.
First, it was shrimp. Then came the love of calamari, and finally, I gave in to most other shellfish. However, clams and mussels were totally off my radar. I was sure no matter what, I wouldn’t like them.
One day, after a few beers, I decided to try Beer Steamed Clams. I plucked the fat little clam from its shell and dipped it in salty, melted butter.
I have never looked back.
That’s why I was so excited when I developed these spicy coconut milk clams! The broth’s flavor reminds me of Tom Kha Gai soup, but it is packed with clams and a little spicy red chile flavor. Adding gochujang makes this sing with a delicious hit of tingling spice.
Want more heat in your life? Try this gochujang chicken!
Ingredients needed
- Cleaned clams
- Unsalted butter
- Garlic
- Ginger
- Lemongrass
- Chili garlic sauce
- Gochujang sauce
- Clam juice
- Coconut milk
- Lime juice
- Cilantro
How to make spicy coconut milk clams
Do you know what’s great about making clams? They are so quick to cook!
- Keep your clams cold until ready to add to the broth.
- In a 12-inch skillet, add butter and melt.
- Add in garlic, ginger, lemongrass, chili garlic, sauce, and gochujang sauce. Mix quickly.
- Pour in clam juice, coconut milk, and lime juice. Bring to a simmer.
- Add in clams, cover, and cook for 8-10 minutes or until all the clams are opened.
- Throw away any clams that do not open.
- Enjoy hot.
How to clean clams
Cleaning steamers is not hard, but it requires about an hour of hands-off time!
- Rinse your clams: Gently rinse your clams in cool water to remove any sand or dirt from the outside of the shells.
- Make your soaking water: Plug your sink and fill it with cool water mixed with two tablespoons of kosher salt. You can also do this step in a large bowl.
- Soak the clams: Add them to the water and let them sit for 1 hour.
- Clean shells: Drain the water, quickly rinse the shells, and gently scrub off any debris from the shells.
- Examine shells: Look at the shells and throw out any clams with visibly broken shells.
- Rinse again: Rinse again to remove any remaining sand.
- Cook: Keep cold until ready to use!
My Pro Tips
Recipe Tips for cooking clams
- Always keep clams cold to prevent them from spoiling.
- When soaking the clams, give them enough room in the bowl to open and filter water properly.
- Use the clams soon after cleaning for the best flavor and texture.
- Full-fat coconut milk will give you the best texture for your sauce.
More seafood recipes
Spicy Coconut Milk Clams
Ingredients
- 2 dozen little neck clams, cleaned
- 2 tablespoons unsalted butter
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic sauce
- 1 tablespoon gochujang paste
- 1 (8 ounce) jar clam juice
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup lime juice
- 2 tablespoon chopped cilantro
Instructions
- Wash your clams and leave them clean in a sink full of water. Read the post for details on how to properly clean clams.
- In a high-sided 12-inch skillet set over medium high heat, add butter.
- Once melted, add garlic, ginger, lemongrass, garlic chile paste, and gochujang. Sauté for 1 minutes until fragrant.
- Pour in clam juice, coconut milk, and lime juice. Stir to combine.
- Add in clams, cover and bring to a slight boil. Cook for about 8-10 minutes or until all the clam shells have popped open. If after 10 minutes you notice one has not opened discard. Never eat clams that have not opened after cooking.
- Serve with a sprinkle of cilantro and an extra squeeze of lime if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That sink. THOSE CUPBOARDS. So perfect. Much like this recipe – yum!
Made this the other night. I accidentally got Manila clams instead of little neck, so the portions were small. But we just used some toast to soak up all the delicious broth! Definitely will make again.