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This fast and delicious dinner of fresh clams in a slightly spicy ginger coconut red curry is on the table in less than 30 minutes.
For best results, soak your clams in a cool freshwater bath for 20 minutes prior to cooking.
Rinse and clean your clams. Discard any clams that are broken or are already open. Set the others aside.
In a pot or Dutch oven, melt the butter over medium heat. Add the garlic and ginger and cook about two minutes, until fragrant. Stir in the curry paste and cook another 2 minutes. Then add the fish sauce, chicken broth, and coconut milk. Bring to a simmer, lower the heat to medium low, pour in the clams, and cover. Steam the clams for 5-7 minutes until they all pop open (if there are some still unopened after 7 minutes, discard them). Remove from heat. Stir in cilantro, the juice from 1 lime wedge and salt to taste. Serve with additional lime wedges and steamed rice or crusty bread.
Note: A leaf or two of Thai basil chopped up in this would be wonderful if you can get your hands on it.
Adapted from Savory Sweet Life.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!