This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty bread to soak up any leftover sauce.
Active Time: 30 minutes |
Total Time: 30 minutes
5 pounds littleneck, manila or other small clams
1 14-ounce can “lite” coconut milk
1/3 cup lime juice, plus lime wedges for serving
1/3 cup dry white wine
2 tablespoons brown sugar
1 1/2 tablespoons Thai red curry paste, or to taste
1 tablespoon minced garlic
1 tablespoon fish sauce (see Note)
2 cups coarsely chopped fresh cilantro
Wash clams thoroughly to remove any grit.
Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.
Per serving :
8 g Fat;
5 g Sat;
0 g Mono;
57 mg Cholesterol;
19 g Carbohydrates;
24 g Protein;
0 g Fiber;
526 mg Sodium;
631 mg Potassium
Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.