Coconut & Green Curry Steamed Clams

• Gluten free

• Seafood

  • 2/3 cup Clam, juice
  • 1 lb Manila clams

• Produce

  • 2 Garlic cloves
  • 1 tsp Ginger
  • 10 Grape tomatoes
  • 1 tbsp Lemongrass
  • 1 Lime
  • 1 Lime, wedges
  • 1 Serrano pepper
  • 1 Shallot

• Canned Goods

  • 1 cup Coconut milk
  • 3 tbsp Thai green curry paste

• Baking & Spices

  • 1/2 tsp Granulated sugar
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter

Found on spoonforkbacon.com

Description

Ingredients

• 2 tablespoons butter
• 3 tablespoons Thai green curry paste (or whichever flavor you prefer)
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 tablespoon minced lemongrass
• 1 teaspoon minced ginger
• 10 grape tomatoes, cut in half
• 1 lime, juiced
• 1/2 teaspoon granulated sugar
• 2/3 cup clam juice
• 1 cup coconut milk
• 1 lb. manila clams, scrubbed clean
• salt and pepper to taste
• garnish:
• lime zest
• serrano pepper, thinly sliced
• lime wedges

Directions

• 1. Melt butter in a skillet over medium-high heat. 2. Add curry paste, shallot, garlic, lemongrass, and ginger and fry for 2 minutes. 3. Add the tomatoes, lime juice and sugar and sauté for another 2 to 3 minutes. Season with salt and pepper. 4. Stir in clam juice and coconut juice and bring to a boil. 5. Add clams and cover with a lid for about 5 to 7 minutes or until most or all clams have opened. 6. Top with lime zest, sliced serrano and lime wedges. Serve immediately.