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Asian Style Clam Bake

  • Yield: 4 servings


  • 3 cups sake
  • 2 cups unsweetened coconut milk
  • 1 cup finely chopped lob chong (Chinese smoked sausage), or other smoked sausage
  • 3 tablespoons julienned fresh gingerroot
  • 2 tablespoons minced garlic
  • 2 stalks lemon grass, tough outer leaves discarded, and cut into 1-inch pieces
  • 2 teaspoons sriracha (Thai chili sauce), or Tabasco sauce
  • 10 kaffir lime leaves, julienned, or the zest of 1 lime, chopped
  • 4 Thai chilies, crushed, or 1 Serrano chili, chopped
  • 2 pounds cherry stone clams, rinsed well
  • 1/2 cup chiffonade Thai basil


  • In a Chinese-style hot pot, combine the sake, coconut milk, sausage, ginger, garlic, lemon grass, sriracha, lime leaves, and chilies, and bring to a boil. Reduce the heat to medium-low heat, and simmer for 5 minutes for the flavors to blend.
  • Add the clams and return to a boil. Cover, reduce to a simmer and cook until the clams open, about 5 to 6 minutes. Add the basil and stir well. Serve immediately.