Venetian Curried Clams Recipe

Name: Venetian Curried Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 Littleneck clams, cleaned and scrubbed; 4 large onions, peeled, halved and thinly sliced; 1/4 cup curry powder; 4 tablespoons unsalted butter; 2 jalapeno peppers, seeded and chopped; 1 red bell pepper, seeded and chopped; 1 teaspoon dried red pepper flakes; 1 cup dry white wine; 1 cup water; 3 cups chopped canned tomatoes in heavy puree; 1/2 cup heavy cream; 4 large or 8 small crostini; 6 scallions, cut into julienne

Servings: persons

48 Littleneck clams, cleaned and scrubbed
4 large onions, peeled, halved and thinly sliced
1/4 cup curry powder
4 tablespoons unsalted butter
2 jalapeno peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 teaspoon dried red pepper flakes
1 cup dry white wine
1 cup water
3 cups chopped canned tomatoes in heavy puree
1/2 cup heavy cream
4 large or 8 small crostini
6 scallions, cut into julienne

1
Preheat oven to 500 degrees.
2
Heat a large oven-proof skillet over high heat.
3
Add the clams, onions, curry powder, and butter.
4
Toss until the onions start to brown.
5
Top the clams with all the remaining ingredients except the heavy cream, scallions and crostini.
6
Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open.
7
Layer crostini on platter.Transfer the clams and most of the solids on bread.
8
On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet.
9
Stir constantly until the cream is completely incorporated.
10
Pour liquid over clams, top with scallions and serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 48 Littleneck clams, cleaned and scrubbed, 4 large onions, peeled, halved and thinly sliced, 1/4 cup curry powder, 4 tablespoons unsalted butter, and more.

Yes, Venetian Curried Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venetian Curried Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions