Steamer Clams in Ginger Red Curry Broth

• 2 pounds Steamer Clams (littlenecks Or Manilas Would Also Work)
• 2 Tablespoons Butter
• 3 cloves Garlic, Finely Chopped
• 1 Tablespoon Fresh Ginger, Minced Or Grated
• 3 teaspoons Red Curry Paste
• 2 teaspoons Fish Sauce
• 1 cup Chicken Broth
• 1 cup Coconut Milk
• 1/4 cups Cilantro, Chopped
• 1 whole Lime, Cut Into Wedges
• Salt To Taste

1. For best results, soak your clams in a cool freshwater bath for 20 minutes prior to cooking.
2. Rinse and clean your clams.
3. Discard any clams that are broken or are already open.
4. Set the others aside.
5. In a pot or Dutch oven, melt the butter over medium heat.
6. Add the garlic and ginger and cook about two minutes, until fragrant.
7. Stir in the curry paste and cook another 2 minutes.
8. Then add the fish sauce, chicken broth, and coconut milk.
9. Bring to a simmer, lower the heat to medium low, pour in the clams, and cover.
10. Steam the clams for 5-7 minutes until they all pop open (if there are some still unopened after 7 minutes, discard them).
11. Remove from heat.
12. Stir in cilantro, the juice from 1 lime wedge and salt to taste.
13. Serve with additional lime wedges and steamed rice or crusty bread.
14. Note: A leaf or two of Thai basil chopped up in this would be wonderful if you can get your hands on it.
15. Adapted from Savory Sweet Life.

steamer, butter, garlic, fresh ginger, red curry, fish sauce, chicken broth, coconut milk, cilantro, lime, salt

Taken from tastykitchen.com/recipes/main-courses/steamer-clams-in-ginger-red-curry-broth/ (may not work)