Thai Curry Clams

The idea for this meal started as a mussel dish, but my grocery store only had frozen mussels. I opted for clams, but mussels would be great too. Another little note, I can not handle spicy food. I use a very little bit of curry paste, and bump up the flavor with extra garlic, ginger, and lemongrass. If you like spice, and want to use more curry paste, the garlic, ginger, and lemongrass are optional. Your curry paste will have these. (Although, more flavor isn’t a bad thing.. soo do whatever you want.)

Thai Curry Clams
Servings: 2 main courses
Serve over jasmine rice, or with rice noodles, or crusty bread

Ingredients:

Clams – 2lbs
Fish Sauce – 2-3 tsp
Lime Zest and Juice – 2 limes
Coconut Milk – 1/2 can regular coconut milk, not lite
Chicken Stock/Broth (or water) – 1/2 cup
Curry Paste – 1/2 tsp (baby spice level) – 1 Tbsp (extra manly grown up spice level)
Coriander – toasted and crushed/ground 1 tsp
Brown Sugar – 1 Tbsp
Fresh Herbs – Mixture of Cilantro, Mint, and Basil (or thai basil if you have it), handfuls of each, chopped [just one of these herbs will do]
Oil – coconut, veg, peanut, 1Tbsp
Salt and Pepper to taste
Optional, but a good idea:
Garlic – 2 cloves, grated or minced
Lemongrass – 2 tsp chopped
Ginger – 1 Tbsp grated or minced

Directions:

(Google how to store clams, or ask the kind employees at your grocery store where you bought them)

When you are ready to start cooking set clams in a bowl of cool water and let sit for 20 minutes. Take out one by one checking for broken shells or open clams. Tap open clams on the counter if they close they are good, if they don’t. Toss it out. Rub shells making sure they are clean. Set aside.

Heat oil in a deep and wide pan over medium high heat. Add garlic, lemongrass and ginger. Stir for just a minute or two. Add curry paste and coriander. Cook for a couple of minutes.

Add fish sauce, coconut milk, chicken stock, brown sugar, and lime juice and zest. Stir and bring to a boil. Taste this broth and make any adjustments you like.

Add your clams to the pan and cover. Cook until all your clams open. This will only take a few minutes, but be patient and give it a couple more if your clams don’t seem to be opening. If there are any clams that won’t open, discard.