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