Boil the clams with water in a pot over medium heat. Add shallots and lemongrass. Boil for a maximum of 7 minutes in a covered pot, just until it briefly boils. Do not exceed 10 minutes as the clams will shrink and lose their juiciness. Then drain the clams from the boiling water, and once cool enough, remove the clams from their shells. Set aside.

Tip 1: Ensure the clams used for this clam satay are live and in shells. If using pre-shelled clams available in the market, the results will not be the same and less satisfying.
Tip 2: There's no need to wait for all clams to open; unopened clams are still cooked and can be easily opened by hand.

Blend the spice paste ingredients using a blender, adding a little water to facilitate the blending process.

Heat cooking oil in a pan and sauté the spice paste along with kaffir lime leaves, turmeric leaf, asam kandis, and lemongrass until cooked, approximately until it becomes slightly oily.

Add thick coconut milk, cook over low heat, stirring continuously to prevent the coconut milk from breaking. Cook until the coconut milk is cooked and thickened.

Add the clams and toasted grated coconut. Stir until the spices are absorbed, about 5 minutes. Then, add salt. Adjust the taste.

Once the clams are slightly cool, using plastic gloves, skewer the clams with bamboo sticks, arranging 7-8 clams per skewer (depending on the size of the clams).

The clam satay is ready to be enjoyed with hot rice, as a side dish for vegetable rice cake, coconut rice, or yellow rice. Or as a snack.