Spicy Coconut Milk Clams
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.
Servings: 4 servings
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
Serving: 1serving | Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 213mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.5mg