Red Curry, Coconut, and Ginger Infused Steamed Clams

• Seafood

  • 2 lbs Clams

• Produce

  • 3 tbsp Cilantro, fresh
  • 3 cloves Garlic, fresh
  • 1 tbsp Ginger, fresh

• Canned Goods

  • 1 cup Chicken broth
  • 1 cup Coconut milk
  • 3 tsp Red curry paste

• Condiments

  • 2 tsp Fish sauce

• Dairy

  • 2 tbsp Butter

• Other

  • optional 1 small lime cut into wedges

Found on savorysweetlife.com

Description

Ingredients

• 2 tablespoons butter
• 3 cloves fresh garlic, minced
• 1 tablespoon minced fresh ginger
• 3 teaspoons red curry paste
• 2 teaspoons fish sauce
• 1 cup chicken broth
• 1 cup coconut milk (I like Chaokoh brand)
• 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
• 3 tablespoons fresh cilantro, chopped
• optional 1 small lime cut into wedges

Directions

• Melt the butter in a medium pot over medium heat.
• Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
• Add the red curry paste and the fish sauce.
• Stir the paste until it has thinned out with the butter.
• Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
• Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
• Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
• Serve additional lime wedges on the site.Enjoy!