Sambal and Coconut Clams Recipe

Prep Time:
10 Minutes
Cook Time:
15 Minutes
2 to 4

Made with spicy sambal and creamy coconut milk, you can prep a large pot of these clams in less than 10 minutes for an easy special occasion feast.

Recipe By: Kristina Cho of Eat Cho Food

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  • 2 tbsp oil 
  • 4 green onion stalks, chopped 
  • 2 tbsp minced ginger 
  • 1 tbsp minced garlic 
  • 1/4 cup sambal 
  • 1 13.5oz can full-fat coconut milk 
  • 1 tbsp fish sauce 
  • 1 tbsp soy sauce 
  • 1 tbsp brown sugar 
  • 3lbs littleneck clams 
  • 2 ears corn cut into quarters 
  • Lime juice to finish 
  • Cilantro to garnish 


  1. Heat oil in a large pan over medium-high heat. Add onion, ginger, and garlic. Continue to cook and stir occasionally until lightly brown around the edges, 2 to 3 minutes.  
  2. Add sambal, coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine and bring to simmer.  
  3. Reduce heat to a medium. Add clams and corn. Cover with lid and steam until clams open up, 8 to 10 minutes. 
  4. Garnish with lime juice and cilantro. Serve immediately with bread or rice. 


Kristina Cho
Main Dishes
Saute Pan