Spicy Clams
Created by peppercricket on November 21, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 7-10m
- Recipe #21840
Ingredients
- 5 pounds clams (littleneck, manila or other small clams)
- 1 can (14 ounce) coconut milk
- 1/3 cup lime juice (plus lime wedges for serving)
- 1/3 cup dry white wine
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Thai red curry paste (or to taste)
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce (see Note)
- 2 cups coarsely chopped fresh cilantro
How to Make
-
Step 1: Wash clams thoroughly to remove any grit.
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Step 2: Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
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Step 3: Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in bowls with lime wedges for squeezing.
Nutritional Facts
- Serving Size: 1 (714.7 g)
- Calories 764.3
- Total Fat - 29.5 g
- Saturated Fat - 22.1 g
- Cholesterol - 170 mg
- Sodium - 3782 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 3.6 g
- Sugars - 10 g
- Protein - 86.5 g
- Calcium - 260.4 mg
- Iron - 11.9 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg