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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.
I adore clams, mussels and all-things seafood from the bottom of my heart. These gorgeous, spicy clams are making me crave seafood in such a bad way.
I need to make this for my husband! He would LOVE this!
YUMMY! Those look delicious!
We are sisters in clam-loving – I look for any, and I mean any excuse. I HAVE MADE CLAM PIZZA. This recipe is definitely happening in my kitchen. And speaking of, you hang on to those kitchen dreams! The kitchen is our happy place!
Those look divine!! It is a MUST PIN!!!
I feel you. Before we moved our kitchen was terrible! Now I have some more space and appliances with handles and everything. These clams look incredible!
Oh my goodness this looks amazing!! I have never tried making clams and am so excited to try this!
Oooh, I do hope you’ll come over to Food on Friday: Curries to bring this to the party! Cheers from Carole’s Chatter
I could eat clams all day long. Love that you used coconut milk and hello spicy? YES!
I love your kitchen ideas because they right in line with mine. Especially the bright colors and the big sink. My town is on the salt water. Clams abound and this a really an innovative way to fix them. I like it.