Clams in sambal butter sauce


  • 6 tbsp salted butter.
  • 1.5 cups of minced shallots.
  • 1 cup of minced garlic.
  • 3 tbsp tomato paste.
  • 1 cup of beer (any blonde beer would work).
  • 1 cup fresh diced tomatoes.
  • 1-5 tbsp of ChiliCali sambal Base (start with 1 first and add more if you want more heat)
  • 2lb/ about 24 count of littleneck clams, cleaned.
  • 1tbsp lime juice.
  • 1/2 cup cilantro leaves for garnish.
  • Lime wedges for serving.

In a small cast iron, medium heat, melt butter, add shallots, garlic, cook and stir often until soft.

Add tomato paste, stir often for about 2-3 minutes.

Add beer, fresh tomatoes, boil for about 2-3 minutes.

Add ChiliCali sambal base and the clams.

Cook until clams opened.

I invited a few friends to come and taste this dish. We finished 2 loaves of baguette in 20 min. The spicy butter sauce is so addicting, it’s hard to stop dipping the bread in the sauce!

Serve 4-6 people. Time: 45 minutes.


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