If I haven’t told you before, I love mussels. I can eat them every week and usually order them when I go out to eat at a nice restaurant. I have tried them every way.....with tomatoes and cannellini beans, blue cheese and bacon, with lemon grass and cajun. Yesterday, I went to Costco to buy some mussels because I had a hankering. Unfortunately, they didn't have any, so I opted for clams because well, they are both in a shell, right?
I decided to create a red curry recipe. Y'all, this was so so good. Definitely a keeper! This recipe for Clams in a Red Curry Coconut Broth is packed full of flavor…and this broth…Let's just say you will want to pour it in a cup and drink it!
Even better? You can make it in under 20 minutes. If you love clams or mussels, give this a try. Cheers!
- 4 doz littleneck clams
- 2 to 3 TBLS olive oil
- 4 cloves garlic, chopped
- 1 1/2 TBLS freshly ground ginger
- 2 anchovies or a 2 inch squirt of anchovie paste
- 1 bottle clam juice
- 1 can coconut milk
- 1 1/2 TBLS Thai Kitchen Red Curry Paste
- few dashes McCormick crushed red pepper flakes
- fresh chopped cilantro
- fresh lime wedges
- 3 green onions, minced
- Kosher salt/Pepper
- 1 C unsweetened toasted coconut flakes (optional) Can use as a garnish
- In a deep saucepan, heat up the olive oil and anchovies. As the anchovies warm, they just melt and lend an extra layer of flavor to the dish. Add in the garlic and ginger and allow to cook…NOT brown or burn…for a few minutes!
- Add in the red curry paste and allow it to infuse for a minute or so with the other ingredients.
- Whisk in the clam juice and coconut milk…Add in a few dashes of the crushed red pepper…for extra heat…add in a few Thai bird chilies. Season with salt and pepper.
- Bring the sauce mixture to just under a boil. Add in the clams. Place lid and allow the clams to steam open for about seven minutes. Discard any clams that do not open. While the clams are steaming, pour a glass of wine and listen to some jazz.
- When clams finish steaming…add in a handful of fresh chopped cilantro green onions and some fresh lime wedges. Taste for salt.