I have no shame in admitting that I am often very motivated by what’s on sale in the butcher/seafood case when deciding what I’m going to be cooking for dinner. Finding little Manilla clams at the store today was a nice unexpected surprise because I’m burned out on roasts, hams, turkeys, mashed potatoes, any all other holiday type foods.
Usually when I buy clams I steam them in white wine, garlic, and lemon. But because it’s winter and the weather is very Seattleesque, I decided to spice things up by steaming the clams in a red curry, coconut and ginger stock. Hello, lover.
The clams were gone within minutes of setting them on the table – I only had three of them before walking away to answer a phone call. When I returned to the table the guilty look on my husband’s face was all I needed to see to know there would be no more clams for me, even my 8 year old daughter was disapointed with her dad. All that remained in the serving bowl was a rich, flavorful, curry and ginger infused stock which I was more than happy to enjoy by the spoonful. There were no losers tonight.
If you love curry dishes and clams, this recipe is a keeper and apparently a real crowd pleaser. 🙂
- 2 tablespoons butter
- 3 cloves fresh garlic, minced
- 1 tablespoon minced fresh ginger
- 3 teaspoons red curry paste
- 2 teaspoons fish sauce
- 1 cup chicken broth
- 1 cup coconut milk (I like Chaokoh brand)
- 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
- 3 tablespoons fresh cilantro, chopped
- optional 1 small lime cut into wedges
- Melt the butter in a medium pot over medium heat.
- Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
- Add the red curry paste and the fish sauce.
- Stir the paste until it has thinned out with the butter.
- Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
- Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
- Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
- Serve additional lime wedges on the site.Enjoy!