Thai Curried Clams

11 ingredients
7 steps

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon peanut oil
  • One 14-ounce can unsweetened coconut milk
  • 1/2 cup fish stock or 1/4 cup bottled clam juice diluted with 1/4 cup water
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon green, red or yellow curry paste
  • 1 tablespoon sugar
  • 3 pounds small clams, scrubbed and rinsed
  • 1/2 cup frozen petite peas
  • 2 tablespoons finely chopped basil
  • Lime wedges

Directions

  1. 1
    In a large deep skillet, cook the garlic in the oil over moderately high heat just until fragrant, about 1 minute.
  2. 2
    Stir in the coconut milk, fish stock, fish sauce, curry paste and sugar, then cover and bring to a boil.
  3. 3
    Add the clams to the skillet.
  4. 4
    Cover and cook over moderately high heat just until the clams open, 3 to 4 minutes.
  5. 5
    Add the peas and cook until warmed through, about 1 minute.
  6. 6
    Remove from the heat and sprinkle with the basil.
  7. 7
    Serve the clams in bowls with lime wedges.

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