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. Source: EatingWell Magazine, May/June 2011

John Ash


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

266 calories; 8.3 g total fat; 5.1 g saturated fat; 57 mg cholesterol; 1483 mg sodium. 631 mg potassium; 19.1 g carbohydrates; 0.3 g fiber; 8 g sugar; 24.3 g protein; 1035 IU vitamin a iu; 28 mg vitamin c; 32 mcg folate; 98 mg calcium; 3 mg iron; 22 mg magnesium; 7 g added sugar;

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Rating: 5 stars
Delicious This was my first time making clams and they came out perfect. My husband loves clams so after we ate these I asked him what his favorite way was to have them so I could make them that way next. His reply was that these were the best he had and were his new favorite. Read More