Thai Curried Clams

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

  • Servings: 4

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  • 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

How to make this recipe

  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.

Contributed By Published September 1998

505492 recipes/thai-curried-clams 2013-12-06T23:53:43+00:00 Jan Newberry asian|thai|4|fast|healthy|weeknight-dinner september-1998,thai clams,thai food,curried clams,seafood recipe,Jan Newberry,quick dinner recipes,thai-curried-clams 505492

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