Steamer Clams in Ginger Red Curry Broth

1. 1

   For best results, soak your clams in a cool freshwater bath for 20 minutes prior to cooking.

2. 2

   Rinse and clean your clams.

3. 3

   Discard any clams that are broken or are already open.

4. 4

   Set the others aside.

5. 5

   In a pot or Dutch oven, melt the butter over medium heat.

6. 6

   Add the garlic and ginger and cook about two minutes, until fragrant.

7. 7

   Stir in the curry paste and cook another 2 minutes.

8. 8

   Then add the fish sauce, chicken broth, and coconut milk.

9. 9

   Bring to a simmer, lower the heat to medium low, pour in the clams, and cover.

10. 10

    Steam the clams for 5-7 minutes until they all pop open (if there are some still unopened after 7 minutes, discard them).

11. 11

    Remove from heat.

12. 12

    Stir in cilantro, the juice from 1 lime wedge and salt to taste.

13. 13

    Serve with additional lime wedges and steamed rice or crusty bread.

14. 14

    Note: A leaf or two of Thai basil chopped up in this would be wonderful if you can get your hands on it.

15. 15

    Adapted from Savory Sweet Life.

* Per serving · 4 servings · Values may vary.