Spicy Coconut Clams Over Rice Noodles

Some meals bring comfort, and there are meals that spark joy. This one does both. A steaming bowl of tender clams bathed in a spicy coconut gravy, poured generously over soft rice noodles — it’s the kind of dish that feels indulgent yet comes together in no time.

The beauty of this recipe lies in its simplicity. Clams cook quickly, making them perfect for weeknight dinners. The coconut milk gives a velvety richness, while chili, ginger, and garlic add a fiery kick. Paired with rice noodles, it becomes a wholesome, soulful meal that can be ready in under 30 minutes.

Why this works so well:

Quick cooking: Clams open up in minutes.
Balanced flavors: Creamy coconut meets spicy chili, with lime to brighten everything.
Comfort factor: Rice noodles soak up the gravy, making every bite comforting.

Pro Tip: Always soak clams in salted water for 20 minutes before cooking. This helps them release any grit or sand.

Try this dish on a busy evening when you want something easy but deeply satisfying. It’s the kind of recipe that feels restaurant-worthy but is actually perfect for home kitchens.

Preparation time: 12-15 minutes
Cooking time: 10-15 minutes
Serves: 2-3

Ingredients:

Fresh clams (washed and soaked in salted water for 20 min) 500g
Coconut milk 200ml
Oil 2 tbsp
Onion, finely chopped 1 small
Garlic (minced) 2 cloves
Ginger, grated 1-inch
Green chili 1
Coriander powder 1 tsp
Cumin powder ½ tsp
Tomato puree 1 tbsp
Salt to taste
Fresh coriander leaves
Juice of ½ lime
Rice noodles (cooked as per packet instructions) 200 g

Method:

Heat oil in a deep pan. Sauté the onion until soft and golden. Add garlic, ginger, and chilies.
Stir for a minute. Mix in coriander powder and cumin powder, and stir until fragrant.
Add chopped tomato or tomato puree and cook until the oil separates.
Stir in the clams and toss until they open up. Discard any that stay shut.
Add the coconut milk and simmer for 5–7 minutes.
Season with salt and squeeze in the juice of a lime. Garnish with coriander.