Red Curry Clams

Red Curry Clams

This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty bread to soak up any leftover sauce.

From EatingWell: May/June 2011
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


  1. 5 pounds littleneck, manila or other small clams
  2. 1 14-ounce can “lite” coconut milk
  3. 1/3 cup lime juice, plus lime wedges for serving
  4. 1/3 cup dry white wine
  5. 2 tablespoons brown sugar
  6. 1 1/2 tablespoons Thai red curry paste, or to taste
  7. 1 tablespoon minced garlic
  8. 1 tablespoon fish sauce (see Note)
  9. 2 cups coarsely chopped fresh cilantro


  1. Wash clams thoroughly to remove any grit.
  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.)
  3. Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.

Tips & Notes


Nutrition Per Serving: 266 calories; 8 g fat (5 g sat, 0 g mono); 57 mg cholesterol; 19 g carbohydrates; 24 g protein; 0 g fiber; 526 mg sodium; 631 mg potassium.

Nutrition Bonus: Iron (133% daily value), Vitamin C (47% dv), Vitamin A (21% dv), Potassium (18% dv), Zinc (16% dv).

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat