Red Curry Clams

By kmad

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.

Ingredients

• 5 pound(s) littleneck, manila, or other small clams
• 1 can(s) (14-ounce) "lite" coconut milk
• 1/3 cup(s) lime juice, plus lime wedges for serving
• 1/3 cup(s) dry white wine
• 2 tablespoon(s) brown sugar
• 1 1/2 tablespoon(s) Thai red curry paste, or to taste
• 1 tablespoon(s) minced garlic
• 1 tablespoon(s) fish sauce (see Note)
• 2 cup(s) coarsely chopped fresh cilantro

Preparation

Step 1

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.