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May’s Chef Recipe – Wellness Culinary inspirations:
Got some spare coconuts?

Steamed Coconut Clams

Coconut, galangal, kaffir lime, kemangi

Recent culinary travels through Asia inspired Karma’s Executive Chef Joseph Antonishek to create the ultimate wellness dish, inspired by the local flavors of Asia and the sole use of natural products and ingredients. Chef Joseph is delighted to share with you: Steamed Coconut Clams*. Try his new discovery at home and share the love with friends and family.

To Assemble


  • Cutting board
  • Chef’s knife
  • Small pot with lid
  • Slotted Spoon


Young Coconut, cut, water reserved 1ea
Coconut Oil 20 ml
Garlic, minced 15 grams
Local Clams, washed 350 grams
Butter, unsalted 20 grams
Galangal root, peeled 1/4’d 25 grams
Lemongrass 8 grams
Red Chili Lombok, sliced 5 grams
Cinnamon Stick, broken 1/2 1ea.
Kaffir lime leaves, torn 6ea.
Sugar 2 grams
Salt pinch
Coconut Milk 60 ml
Kemangi, local basil* 3 grams
Lime Juice, fresh ½ ea


  • Lemongrass
  • Red Chili, Lombok, split, seeds removed
  • Kemangi
  • Cinnamon Stick

To prepare:

  • Preheat your oven to 160 degrees Celsius.
  • Cut the coconut in half, reserving 80ml of water. The remaining coconut water, pour over ice and enjoy as a beverage while moving on to prepare your mis en place.
  • Place the cut coconut shell in the oven to warm through.
  • Using your chefs knife prepare the vegetables as such. Reserving them in little piles in order of how they appear in the recipe.
  • Garlic: Minced.
  • Galangal Root: Peeled and ¼’d lengthwise.
  • Lemongrass: Smashed, cut into 5cm length pieces then julienne fine.
  • Red Chili Lombok: Sliced on a bias 2mm thick.
  • Cinnamon Stick: Broken in half.
  • Kaffir Lime Leaves; Torn down the middle
  • Kemangi*- Left on the tender stems. Remove any fibrous stems

*Note: if Kemangi isn’t available, Vietnamese or Thai basil will be a fine substitute.  Coriander: worst case scenario.

  • In a pot add the coconut oil with the garlic minced.
  • Place on stove over low heat. Warm the garlic up in the oil slowly.
  • Add the clams and saute gently.
  • Once the clams begin to discard some liquid add the butter with the galangal, lemongrass, chilies, cinnamon stick, kaffir lime leaf. Saute gently.
  • Add the sugar and salt. Saute gently
  • Add the reserved coconut water and coconut milk.  Bring up to a simmer.
  • Add the kemangi leaves on top of the clams and cover.
  • Simmer the clams until they have all opened up.
  • Remove the kemangi leaves and adjust seasoning to taste. Salt & Lime Juice.
  • With a slotted spoon gently remove the clams and place in the warmed coconut shell.
  • Pour an ample amount of cooking broth over the clams.
  • Garnish with the reserved lemongrass, cinnamon stick, split chili, fresh kemangi and lime cheek.
  • Place on an under liner and serve hot.*
  • Note, you can use the top of the coconut shell as a cover to deliver and present the dish. The great thing about coconut shells is they act like a natural esky.  They keep cold food cold and hot food hot!

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