Thai Curried Clams

• 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

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

garlic, peanut oil, milk, fish stock, fish sauce, green, sugar, clams, frozen petite peas, basil, wedges

Taken from www.foodandwine.com/recipes/thai-curried-clams (may not work)