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.
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.