This recipe packs in the flavor. Enjoy these clams with crusty bread for a meal or as an appetizer. This broth would also be a great jumping off point for your favorite curry.

Total Time: 15 minutes
Servings: 2


  • 1 Tbsp Boom Boom Spice Rub
  • 2 Tbsp Oil
  • 1 Tbsp Garlic, minced
  • 1 lb. fresh Clams
  • 1 can unsweetened Coconut Milk
  • 1 Lime
  • 2 Tbsp Cilantro, chopped
  • 2 Green Onions, sliced

Chef's Tip

Serve this with the best crusty baguette you can find! You’ll need it to sop up all the broth.


  1. Preheat a pan on medium heat, add the oil.
  2. Shake the clams and discard any that remain open.
  3. Add garlic to the pan and stir until fragrant.
  4. Cut the lime in half and squeeze the juice into the pan, add the squeezed limes as well.
  5. Stir in the coconut milk, and Boom Boom spice rub, followed by the clams. Top the pan with a lid. Cook for 5 minutes or until the clams have opened. Discard any that do not open.
  6. To serve, top with the cilantro and green onions. 

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Boom Boom Spice Rub