Sausage & Clams Recipe

Clean clams

Rinse clams under cold water. Discard any with cracked shells or that do not close when tapped. To purge sand, soak clams in a bowl of cold water with a tablespoon of salt for 20 minutes, then rinse and drain.

Prepare ingredients

If using lemongrass sausage, slice into 1/4-inch rounds or crumble if prepped as ground; if substituting ground pork, mix with the minced white parts of 1 stalk of lemongrass. Trim ong choy, separate stems from leaves and cut into 3-inch lengths. Mince remaining lemongrass, slice garlic, shallot, chilies and julienne ginger. Measure coconut milk and seasonings.

Heat a large skillet or wide wok over medium-high heat. Add neutral oil. When hot, add sliced lemongrass sausage (or ground pork mixture) and sear until browned and slightly crisp on the edges, about 4–5 minutes, breaking up as needed. Remove excess fat if there is a large amount, leaving about 1 teaspoon in the pan.

Add shallot, garlic, minced lemongrass, ginger and sliced chilies to the pan. Stir-fry with the sausage for 1–2 minutes until aromatic and the shallot softens, taking care not to burn the garlic.

Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, soy sauce and sugar. Taste and adjust seasoning — the sauce should be balanced: savory, slightly sweet and a little tangy.

Add the cleaned clams to the simmering sauce in a single layer if possible. Cover the pan and cook for 4–6 minutes, shaking the pan occasionally, until clams open. Discard any clams that remain closed after cooking.

Once most clams have opened, remove the lid and add ong choy stems first. Stir and cook uncovered for 1 minute, then add the leaves and cook until wilted, about 1 more minute. If the sauce seems too thin, simmer uncovered 1–2 minutes to slightly reduce; if too thick, add up to 2 tablespoons water.

Stir in lime juice and butter (if using) for gloss. Adjust fish sauce or lime for salt/tang as needed.

Transfer clams, sausage and ong choy to a shallow serving bowl, spooning coconut broth over. Garnish with cilantro and green onion. Serve immediately with steamed rice or crusty bread to soak up the sauce.