Red Curry, Coconut, and Ginger Infused Steamed Clams

by Alice Currah on January 3, 2012. Updated January 4, 2012

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. :)


Asian ingredients succh as fish sauce, curry paste, and coconut milk can be found at your local Asian grocery store or online at places like Amazon.com.

The broth itself is absolutely amazing!

Red Curry, Coconut, and Ginger Infused Steamed Clams
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
An Asian style steamed clam recipe featuring red curry, coconut milk, garlic, and ginger. Very flavorful and the right amount of spice.
Ingredients
  • 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
Instructions
  1. Melt the butter in a medium pot over medium heat.
  2. Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
  3. Add the red curry paste and the fish sauce.
  4. Stir the paste until it has thinned out with the butter.
  5. Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
  6. Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
  7. 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.
  8. Serve additional lime wedges on the site.Enjoy!
Share Button
About these ads
     

{ 31 comments… read them below or add one }

My Little Expat Kitchen January 3, 2012 at 5:49 am

Oh, this looks just perfect. I love seafood with a kick!
Magda

Reply

Julie @ Table for Two January 3, 2012 at 7:36 am

this looks delicious!! i love all the flavors in this dish & it looks so purrdy :)

Reply

Bev Weidner January 3, 2012 at 7:40 am

Ohhhhh my stars, look at that. Those colors…those clams. OH, my heart hurts. Yum!

Reply

leslie January 3, 2012 at 7:43 am

How dare they eat all of your clams!!!! grrrrrr

Reply

Sheila January 3, 2012 at 12:03 pm

OK I was really really hoping you would post this recipe after I saw your picture on instagram. LOVELY so many of my favorite ingredients! Cant wait to try this one! Cheers to you Alice and wishing you all the best in 2012! Hope our paths cross at some point.

Reply

Ann P. January 3, 2012 at 2:18 pm

This looks like it came straight from the kitchen of my favorite Thai restaurant! Great job! I say if they ate all your clams, that’s the perfect reason to make another batch all for yourself ;)

Reply

Jim January 3, 2012 at 3:25 pm

Looks great but that’s one of the reason’s it’s not allowed to answer the phone during dinner :-)

Reply

Lindsey January 3, 2012 at 5:07 pm

My mouth watered looking at the picture! Yummy! Can’t wait to try this.

Reply

JulieD January 3, 2012 at 7:08 pm

I love this, Alice! I’m going to pin it to save for later…it’s too bad my husband won’t try mussels or clams but then I get to eat it all myself when I make them!

Reply

Suzanne B January 4, 2012 at 1:16 am

Looks SO GOOD!!!!!!!!

Reply

Ker-Yng January 4, 2012 at 11:17 am

Haven’t figured out what’s Pininterest but if it’s to pin or bookmark favourite recipes, this is getting pinned!!

Reply

Mi Vida en un Dulce January 4, 2012 at 11:43 am

I enjoy eating sea food, as I live in the coast is very easy to find fresh ingredients. Clams is not very common here, but I think we can use something similar to make this delicious recipe.

Reply

Gastronomer January 4, 2012 at 6:37 pm

This dish looks BITCHIN’! GO ALICE!!

Reply

Bluebirds and Butterflies January 4, 2012 at 11:59 pm

Hi there,
My husband would love this recipe! Thanks for sharing it. Have a beautiful day xoxo Kim

Reply

Tickled Red January 7, 2012 at 10:08 am

I can see how it was hard to resist those clams. Oh my word they look amazing. I wish my guys were fond of clams I would make them more often. That’s alright more for me right :D

Reply

Mrs. Flescher January 9, 2012 at 12:10 am

I made this for my husband tonight. We both loved it! I poured the extra few ounces of coconut milk over my cooked jasmine rice, and let it soak in while the clams cooked. I then served the clams and broth with the coconut-jasmine rice. It was sooooo delicious. Just spicy enough without being too hot. Thanks for an other delicious recipe!

Reply

DW January 22, 2012 at 12:51 pm

I made this last night and it was yummy. It made a lot of sauce and I wish I had more bread to dunk in. My husband kept eating the sauce with a spoon :) Thanks for this delicious recipe. It was easy and fast. I can’t wait to make it again soon.

Reply

alice February 2, 2012 at 3:13 am

Hi DW,
Yes, the sauce is quite good isn’t?

Reply

Pam March 9, 2012 at 9:26 pm

This looks so beautiful and yummy. I think this would also be a good way to cook mussels.

Reply

Kirsten- The Foreign Domestic June 5, 2012 at 2:22 pm

I featured your recipe on my series 100 recipes from 100 blogs. It was delicious!! http://www.theforeigndomestic.com/2012/06/from-your-kitchen-to-mine-recipes-66-70.html

Reply

Ambra July 2, 2012 at 8:41 pm

Thank you Alice, this is an amazing dish. I made it and it was quick, easy and delicious.

Reply

Jessica` July 7, 2012 at 2:18 am

Thank you so much for this recipe!!! AMAZING…. Perfect mixture of all ingredients! What a nice surprise! I think it will make a wonderful chowder/soup base… SOoooOOoooo yummy!

Reply

leslie November 13, 2012 at 6:20 pm

I’m making this tonight for my fiance’s birthday dinner alongside a loaf of crusty bread and a thai cucumber salad with cashews, made the broth ahead of time so I just have to heat and cook when he gets here and holy cow it’s delicious already!

Reply

Diane February 14, 2013 at 10:38 pm

Made this for our Valentine’s Dinner and it was dee-licious!!! I got a little confused because the ingredient list calls for cilantro, but the recipe says parsley… I made it with the cilantro and it was perfect for the dish. Very “Thai” inspired. Can’t believe how quickly it all went together also! Thank you for a great recipe!!! 5 Stars

Reply

Leslie April 25, 2013 at 12:25 am

I can’t stop making this recipe. It’s THAT good. We are lucky enough to be able to dig clams in front of our house, but we get tired of them – but never when made like this! We love it with loaves of good crusty bread to dip. Thanks for sharing!

Reply

Kayelle June 12, 2013 at 5:10 pm

Sounds great! What would you use to make it even spicier than this? Chili powder? Or is there something else better suited to add heat to this dish?

Reply

Rob July 8, 2013 at 11:22 am

Okay, so I made these, with some modifications and while the recipe is good, some changes made it amazing. I doubled the coconut milk, added about a tablespoon of sugar, a few sprigs of cilantro and lime zest and juice from 1 lime into the broth while it cooked. I also added a chopped roasted long hot pepper that I happened to have left over. I also substituted mussels for the clams since they were on sale. The sweet heat made these mussels to die for. Had a tough crowd of foodies who were licking the bowls clean. If you get a chance to try the recipe with these modifications, let me know what you think! Love the pics!

Reply

Rhonda September 28, 2013 at 12:36 pm

Went to Whistler, BC last February and had something very similar. I’ve wanted to recreate the recipe and this is it! Made my sweet husband very happy. Btw good crusty bread is a must…this broth is too yummy! Thank you!

Reply

Bridget Jones October 21, 2013 at 9:13 am

Hello Alice..

Thank you, thank you, THANK YOU.. for saying this.

I linked your recipe/site to a blog post that I did. I gave you credit of course.. but more importantly wanted to share it with you bc this post of yours meant so much to me.

http://brainonablog.blogspot.com

It’s the post titled.. On a More Serious Note.. posted on October 21, 2013

Btw.. made your miso ginger dressing last night… UNREAL. The red curry clams? To die for…

You are my hero!

Reply

Jana March 13, 2014 at 12:15 pm

I made this It was DELICIOUS ! I will be making it again thanx for sharing!

Reply

Ambra June 29, 2014 at 1:09 pm

I have made this several times and I have to say it is so easy and amayyyyzing!

Thanks!

Reply

Leave a Comment

Anti-Spam Quiz:

Previous post:

Next post: