Red Curry Clams

From EatingWell: May/June 2011

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.

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1 Review for Red Curry Clams

05/17/2011

dgendel

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.

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