CLAMS IN A RED CURRY COCONUT BROTH

Ingredients

  • 4 doz littleneck clams
  • 2 to 3 TBLS olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 TBLS freshly ground ginger
  • 2 anchovies
  • 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
  • Taste of Thai fettucine noodles (optional)
  • Kosher salt/Pepper
  • 1 C unsweetened coconut flakes
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If I haven’t told you before…which I am fairly certain, I have…I am in love with CLAMS!!! Love them…could eat them every single day of my life…no joke! I was rearranging things in my pantry the other day…well that just means I was trying to make room…I came across a can of coconut milk…a bag of unsweetened coconut…and a mood for clams. This recipe for Clams in a Red Curry Coconut Broth is packed full of flavor…and this broth…you will want to pour in a cup and drink!

If you are local to Charlotte, grab your super fresh clams at The Carolina Meat & Fish Co.!

If you will be serving these clams with the Thai noodles, then start boiling a pot of water…do NOT forget to salt the water. Prepare the noodles according to the package directions…drain and reserve. In a bowl, mix water with a few tablespoons of flour. Immerse clams. Allow the clams to soak for a few minutes…the clams will ingest the flour and spit it out along with any grit/dirt. Rinse in colander and set back in fridge.

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…try to find a coconut milk that has a perfect ratio of cream and milk…I love this one from Harris Teeter..it is linked in the ingredients! 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, preheat oven to 350 degrees. Add about a cup of the unsweetened coconut to a non-stick pan. Toast in oven for just a few minutes…keep a very close eye on them…toss a few times while they are baking…they will turn brown rather quickly and can burn easily…as I know this first hand…first batch…in the garbage! Oh…and I forgot to take a pic when the coconut finished toasting,

When clams finish steaming…add in a handful of fresh chopped cilantro. Taste for salt.

Pour clams into a bowl…top with extra cilantro and garnish with the toasted coconut…serve immediately with fresh lime wedges and ENJOY!

If you are serving with the Thai noodles…place the noodles in a large bowl, pour in the Red Curry Clams…garnish with the fresh cilantro, toasted coconut and fresh lime wedges!

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