I freely admit I often let a good sale in the seafood case steer my dinner plans. Finding a batch of Manila clams at the market was a welcome break from the usual holiday roasts and sides. Rather than the typical white wine, garlic, and lemon steam, I wanted something that matched Seattle’s gray, wintery mood — so I made a bright, warming broth of red curry, coconut milk, and ginger. The result was rich, aromatic, and utterly addictive.
The clams disappeared in minutes. I managed three before stepping away to take a phone call, and when I returned the look on my husband’s face told me everything: there were no more clams left. Even our eight-year-old was disappointed with him. What remained was a deeply flavored coconut-curry stock that I happily savored by the spoonful. No one lost that night — everyone won.
If you enjoy seafood with bold Asian flavors, this steamed clams recipe is a keeper. It’s fast, only takes about ten minutes from start to finish, and is a great appetizer or light main to share. The combination of red curry paste, fresh ginger, garlic, fish sauce, and coconut milk creates a balanced broth that complements the sweet brininess of the clams. For convenience, the Asian ingredients such as fish sauce, curry paste, and good-quality coconut milk can be found at most Asian groceries or in supermarket international aisles.
The broth is the star here — fragrant, silky, and perfect for dipping crusty bread or spooning over rice.
| Red Curry, Coconut, and Ginger Infused Steamed Clams |
- 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 (Chaokoh or another good-quality brand works well)
- 2 pounds clams (littlenecks or Manilla), rinsed and cleaned
- 3 tablespoons fresh cilantro, chopped
- Optional: 1 small lime, cut into wedges
- Melt the butter in a medium pot over medium heat.
- Add the garlic and ginger and sauté for 2–3 minutes until fragrant, taking care not to brown the garlic.
- Stir in the red curry paste and fish sauce, allowing the paste to bloom in the warm butter for a minute.
- Pour in the chicken broth and coconut milk, stirring until the mixture is smooth and well combined.
- Add the clams, cover the pot, and cook for 5–7 minutes, stirring once or twice, until the clams open. Discard any clams that remain closed.
- Stir in the chopped cilantro, squeeze a tablespoon of fresh lime juice over the clams, and give everything a quick toss.
- Transfer the clams and broth to a large serving bowl. Serve immediately with extra lime wedges on the side. Enjoy!
Tips and variations: If you prefer a milder curry flavor, reduce the red curry paste to 1–2 teaspoons. For a vegetarian version, swap the clams for firm tofu and use vegetable broth. Serve the clams with crusty bread, steamed rice, or rice noodles to soak up the flavorful broth. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on the stove to avoid overcooking the clams. A crisp white wine or a light, citrus-forward beer pairs nicely with this dish.