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Thai Curried Clams

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Curry paste punches up the rich coconut broth here. Fish sauce and a variety of curry pastes are available at Asian groceries and many supermarkets.

Plus: More Seafood Recipes and Tips

  1. 1 garlic clove, minced
  2. 1 tablespoon peanut oil
  3. One 14-ounce can unsweetened coconut milk
  4. 1/2 cup fish stock or 1/4 cup bottled clam juice diluted with 1/4 cup water
  5. 2 tablespoons Asian fish sauce
  6. 1 tablespoon green, red or yellow curry paste
  7. 1 tablespoon sugar
  8. 3 pounds small clams, scrubbed and rinsed
  9. 1/2 cup frozen petite peas
  10. 2 tablespoons finely chopped basil
  11. Lime wedges
  1. In a large deep skillet, cook the garlic in the oil over moderately high heat just until fragrant, about 1 minute. Stir in the coconut milk, fish stock, fish sauce, curry paste and sugar, then cover and bring to a boil.
  2. Add the clams to the skillet. Cover and cook over moderately high heat just until the clams open, 3 to 4 minutes. Add the peas and cook until warmed through, about 1 minute. Remove from the heat and sprinkle with the basil. Serve the clams in bowls with lime wedges.
Serve With Steamed rice.

Suggested Pairing

A sweet but crisp Riesling.

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