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Red Curry Clams

:  May/June 2011

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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.


Red Curry Clams Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Wash clams thoroughly to remove any grit.
  2. 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.)
  3. Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.

Tips & Notes

  • 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

Per serving: 266 calories; 8 g fat ( 5 g sat , 0 g mono ); 57 mg cholesterol; 19 g carbohydrates; 7 g added sugars; 24 g protein; 0 g fiber; 526 mg sodium; 631 mg potassium.

Nutrition Bonus: Iron (133% daily value), Vitamin C (47% dv), Vitamin A (21% dv), Potassium (18% dv), Zinc (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat


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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Birthday
Entertaining, casual
One dish meals
Type of Dish
Main dish, fish/seafood
Ethnic/Regional
Asian
Thai
Ease of Preparation
Easy
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Servings
4
Main Ingredient
Shellfish
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Publication
May/June 2011
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