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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Ingredients

• 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 

Instructions

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.