Red Curry and Coconut Clams


This was my first clam recipe. And I freakin nailed it (patting myself on the back).

If the clams weren’t on sale at Harris Teeter, I may not have ventured into the unknown.  So shout out to H.T. for their great, random sales.

These are steamer clams….as their name suggests, they are delicious steamed.  However, any sort of clam will work in this amazing recipe.

The curry-coconut sauce is rich in Thai flavors…subtle hints of ginger and garlic poke through as the parsley and green onions bring a complimentary essence to this the silky, delicious broth.



(Note: i made this meal for a party of…one….so you will definitely need to double or triple depending on the desired serving size!)

1 tbsp butter

1 tsp ginger, minced

2 cloves garlic, minced

1/2 can coconut milk

2 tsp red curry paste

2 tsp fish sauce

1/2 lb clams

optional garnishes:

1 fresh jalapeno, diced

green onions, chopped

curly parsley, chopped

optional side of broccoli couscous:

(the following were all mixed together)

1 cup dry couscous, cooked according to package

1 head of broccoli, cooked

optional garnishes from above

1-2 tbsp olive oil


1. Wash the clams.


2. Melt the butter. Add the garlic and ginger. Cook 2-3 minutes.


3. Add the curry paste. Stir and cook for another 1-2 minutes.


4. Add the coconut milk.  Stir.


5. Add the clams.


6. Cover and cook for 5-7 minutes (or until clams open).


7. Discard any clams that did not open. IMG_1269

8. Add desired herbs and garnishes for delicious flavor!


9. This dish is amazing with the broccoli couscous on the side. If it wasn’t for the couscous-broccoli absorbing the heavenly coconut-curry sauce, I would’ve slurped it up like soup.  Ok, I still did.





cheers and happy evolving!

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