This lovely Thai influenced steamed clam dish is infused with red curry, coconut milk, garlic, ginger and cilantro. Full of vibrant flavors and good as an appetizer or light meal.
I love Thai food. The delicate balance of bright, fresh flavors and exotic ingredients is aromatic and palate pleasing. There are four flavors in Thai cooking – salty, sour, spicy and sweet. In this recipe, these are represented by fish sauce, lime, curry, and coconut milk, respectively. My Thai style steamed clams are quick and easy to prepare, and the resulting broth with the clams is delicious with fresh French bread. Enjoy! 🙂
Curry, fish sauce and coconut milk are available at Asian markets, if you are unable to find them at your regular grocery.
Let’s cook! 🙂
2 Tbsp butter
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
3 tsp red curry paste
2 tsp fish sauce
1/2 cup vegetable broth
1/2 cup coconut milk
2 pounds littleneck clams, rinsed and cleaned
3 Tbsp fresh cilantro, chopped
1/2 lime for juice
1 lime, in wedges for garnish
Melt the butter in a medium pot over medium heat. Add the garlic and ginger, and sauté for two to three minutes until the garlic is fragrant.
Add the curry paste and fish sauce, stirring until the paste has thinned out with the butter mixture.
Pour the vegetable broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
Carefully add the clams, cover and cook covered for five to seven minutes, until the clams have opened. Add the chopped cilantro and stir; make sure to stir gently so the clams don’t come out of the shells.
Use tongs to transfer the clams to a large serving bowl, and pour the broth over the clams. Squeeze half of a lime over the dish, and serve with lime wedges and crusty French bread on the side. Serves 2.
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