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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.
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Haley on 12.5.2012
I have yet to try clams yet (crazy, I know!). Montana is not known for its seafood, so I am always a little cautious. But this makes me want to try them very soon!