INGREDIENTS
2
dozen little neck clams, cleaned
1 tbsp
unsalted butter
2 cloves
garlic, minced
2 tsp
grated ginger
2 tsp
red chile paste
2 tsp
gochujang paste
2 tsp
lemongrass paste
8 oz
clam juice
14 oz
coconut milk
1/4 cup
lime juice
2 tbsp
chopped cilantro
Lime wedges for topping, optional