Created by peppercricket on November 21, 2015
Step 1: Wash clams thoroughly to remove any grit.
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.)
Step 3: Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in bowls with lime wedges for squeezing.