• Fast

Ingredients

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

Directions

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