Sambal and Coconut Clams
Thank you, Calphalon, for sponsoring this post!
We had a very unseasonal, chilly weekend. The fog returned to our neck of the woods last week, so Olive and I logged a few extra hours on the couch snuggling under the blanket while watching 80s movies. She’s such a loaf and wasn’t a fan of Fast Times at Ridgemont High. While everyone else is enjoying their springy pastas and last of the season ramps, I made oxtail soup and kept the oven running with freshly baked bread to warm up the house a little.
I’m enjoying all the cozy vibes of the chilly weather and taking a much needed break this week. It’s been a hectic month preparing the cookbook for print (it’s officially in the process of printing omg!). So I’m giving my eyes and mind a rest. I think I read my book from cover to cover about 5 times in 7 days 😳
I treated myself to one of my favorite meals to celebrate closing out this phase of the cookbook. Clams! Braised clams are a family favorite and so versatile. You can cook them in a little chicken broth and black bean and garlic sauce or throw in a can of beer and your favorite thai curry paste. We always save it for special occasions because quality seafood like fresh clams are sort of a splurge. But the few extra dollars you spend on good seafood saves you precious cooking time. A big pot of clams cooks in less than 10 minutes! It’s such a good party trick. This version is made with spicy sambal and creamy coconut milk. It’s a new favorite combo that I’m going to treat myself to all the time.
All About the (Broth) Base
Fresh clams will inherently have a briny and slightly sweet flavor. Honestly, if you steamed them with water they would taste great. Lots of people also simply add wine or beer as the steaming liquid. But clams absorb flavors so well that you really want to infuse some more complex flavors into each shell. It only takes a few minutes to create a really flavorful broth that will make your beautiful seafood taste even better.
I start by cooking the holy trinity of aromatics (ginger, garlic, green onion) in oil until browned and fragrant. Then add the sambal and coconut milk. I season the broth with some soy, fish sauce, brown sugar, and a little more salt to taste. Adjust it how you like, but remember that the clams will also lend a little more sweetness and brininess.
The Real 20 Minute Meal
Once your broth is ready, it’s time to add your clams! Mussels, shrimp, or even a hearty white fish would be really delicious in here too. I also like to add corn when in season into the mix for a little extra sweetness and it also soaks up the spicy broth really well. Cover the pan with a lid and cook until all the clams open up. It takes less than 10 minutes! Crazy, right?!
I love to cook this recipe in my Calphalon Premier Saucepan. It’s deep, and big enough to fit in a ton of clams, and cooks everything evenly. Uneven cooking causes some of the clams to open up before others and you’ll end up with a few overcooked clams, which is not awesome. You don’t have to worry about any of that when you cook with Calphalon though. Quality cookware makes such a huge difference in bringing your favorite recipes to life, so it’s worth the investment! You can shop for your own Calphalon cookware and make sure to use the code KRISTINA25 for 25% off site wide!
Once your clams are open you can take the pan directly to the table and enjoy! Make sure to have some crusty bread or steam rice to soak up that delicious broth. Sometimes I’ll cook some ramen or whatever noodle I have on hand too. Such a treat!
Sambal and Coconut Clams
Serves 2 to 4
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
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. Add sambal, coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine and bring to simmer. Reduce heat to a medium Add clams and corn. Cover with lid and steam until clams open up, 8 to 10 minutes.
Garnish with lime juice and cilantro. Serve immediately with bread or rice.