Clean the Manila clams under cold water and remove any sand. Dice the Portuguese sausage, slice the Hon shimeji mushrooms, and prepare the garlic, ginger, and onion.

Cook the Sausage

In a large pot, heat the olive oil over medium heat. Add the diced Portuguese sausage and cook until browned, about 4-5 minutes.

Sauté the Aromatics

Add the diced onion, minced garlic, and ginger to the pot. Sauté until the onion becomes translucent, about 3 minutes.

Add Mushrooms and Curry Powder

Stir in the Hon shimeji mushrooms and curry powder. Cook for an additional 2-3 minutes until the mushrooms start to soften.

Combine Clams and Coconut Milk

Pour in the coconut milk and add the cleaned Manila clams. Season with salt and black pepper to taste.

Cook the Clams

Cover the pot and cook on medium heat for about 5-7 minutes, or until the clams have opened up. Discard any clams that remain closed.

Garnish and Serve

Remove from heat, garnish with fresh cilantro, and serve with lime wedges on the side.