Coconut and Green Curry Clams

coconut clam curry recipe

“Hello? Is it me you’re looking for?”

This recipe sang to me as I browsed through my library of links.

The gentleman and I made it into the kitchen with a lovely set of Manila clams, direct from Poole, via our favorite fishmonger.

These clams needed something special – a clay statue in their honor, if you will.

And so when this recipe sang to me, I knew it had to be.

We served our clams with some jasmine rice, but they can definitely be eaten quite happily on their own. You can also make your own Thai green curry paste, but in this case, store bought was the way to go. (If you’re gluten-free, it’s worth making your own with gluten-free fish sauce.)

coconut clam curry recipe

Adapted from spoon fork bacon

Serves 2 without rice, 4 with rice

On the Counter

2 tablespoons vegetable oil
3 tablespoons green curry paste
1 shallot, diced
2 garlic cloves, minced
1 teaspoon minced ginger
10 grape or cherry tomatoes, cut in half
1 lime, juiced
1/2 teaspoon granulated sugar
2/3 cup (160 mL) clam juice or fish stock
1 cup (250 mL) coconut milk
1 lb. (500 g) manila clams, scrubbed clean
salt and pepper to taste
lime zest
red chili pepper, thinly sliced, seeds removed
lime wedges (1 per person)

What to Do

Heat oil a skillet over medium-high heat.

Add curry paste, shallot, garlic and ginger and sauté for about 2 minutes.

Then add the tomatoes, lime juice and sugar. Sauté for 2 to 3 more minutes. Season with salt and black pepper.

Stir in clam juice/stock and coconut milk. Bring to a boil.

As soon as the liquid comes to a boil, add clams and cover with a lid. Cook for about 5 to 7 minutes, or until the clams have opened widely.

Serve alone or on top of rice. Top with lime zest and sliced pepper, with lime wedges on the side. 

coconut clam curry recipe

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