In a skillet, heat the oil. Add salam leaves, kaffir lime leaf and the spice paste. Stir fry until you smell the aroma.
Add young coconut water, kecap manis and seasalt. Bring to a boil. Add blood cockle, keep stirring until the sauce thicken.
Remove from the heat. Once the blood cockles are at a room temperature, start threading 5-6 pieces of clam into each skewer.
Grill until done. While you grill them, keep basting the remaining sauce on. Then, transfer them to a basting 2 plate and bast. Regrill them until done.
In Sidoarjo and Surabaya, the saté/satay is served to company lontong kupang (baby clam soup with rice cake) or lontong balap (bean sprouts soup with rice cake) and sambal petis (shrimp paste sambal).
Squeeze key lime to get 1/2 tablespoon juice. Combine all ingredients, stir and mix well. Serve with Sate Kerang.