• Green Curry Clams

    By Jeri Mobley-Arias

    Green Curry Clams is one of those recipes that always comes through and requires not a whole lot on your part. Creamy curry broth, tender clam meat, and a little spice make up this wonderful dish and guaranteed to be loved by all.

    • Curry tends to be one of those foods that always hits the spot, and for me, can be eaten anytime of the year. Growing up, yellow curry was eaten almost weekly and throughout my childhood, my mom would make green, red, massaman curries, too.

      I didn’t eat much seafood curries until my adult years, and boy, was I missing out. One of my favorites is Yellow Shrimp Curry, for its simplicity and robust flavors–but Green Curry Clams also ranks high on the ‘yum’ factor.

      Aroy-D: the OG of coconut milk

      I've shared this before but if you’ve yet to find a solid brand of coconut milk, I can’t stress enough how amazing and worthwhile it is to use Aroy-D coconut milk.

      This isn’t an ad for the brand, rather a testomy from a devout customer. My mom has always used it in her cuisine and a product she swears by, too. The quality is rich, flavorful, and I promise, once you try it for yourself, you won’t go for another brand of coconut milk. See photo for the exact one I use.

      Curry Paste

      I have a number of curry powders on hand, but one pantry staple that I am never without is canned curry paste. I’ve tried many, but one brand that I swear by is Maesri curry paste. Maesri is plentiful in variety, ranging in green curry, massaman, red, panang, and the list goes on.

      What I love most about Maesri canned curry is that the ingredients list is strictly that of the spices and other pertinent ingredients that make the specific curry flavor–no preservatives or additives.

      You can make your own curry paste if you prefer, but for those looking for a quick option–and a curry paste that’s sure to please–check out Measri. You can find this curry paste at most local Asian markets or Amazon. See photo for the exact one I use.

      Makrut lime leaves AKA Kaffir leaves

      Makrut or kaffir limes and its leaves are used in a lot of Southeast Asian cuisine. The kaffir lime leaves specifically are used to add a bright citrus zing to Thai curries and stir fries and for me, an absolute must-have.

      Though it isn’t necessary for this dish, the use of this kaffir leaves adds vibrant flavor and lovely aroma. Your best bet to locating these special leaves will be in the produce or frozen section of an Asian grocery store.

      When adding kaffir leaves to curry, remove the vein or rib–the middle thick part–from the leaf, and cut into thin strips. Store extra leaves in the freezer–they’ll keep for months!

      No kaffir leaves, no problem!

      A great substitute for kaffir lime leaves is lime zest. For this recipe, simply substitute 1½ teaspoons lime zest for similar bright flavor.

      Littleneck Clams

      This recipe calls for littleneck clams; a variety of hard shell clams that are ideal for steaming, grilling or eating raw. The shells are thicker and contain tender, slightly sweet meat.

      Clams are also highly nutritious. Not only are they a great source of protein but also rich in:

      • Vitamin C
      • B12
      • Zinc
      • Iron
      • Potassium
      How to clean clams

      Fresh farmed clams call for a good scrub of the bristle pad and a thorough rinse.

      Fresh wild clams also require a good scrub but also time to soak. Wild clams tend to have residual sand and during soaking, will expel sand from inside. Be sure not to skip this step, as you’ll likely encounter a gritty, sandy experience.

      • Discard clams that have cracked or missing pieces to its shell.
      • Place clams in a large mixing bowl and fill with water. Add ½ cup kosher salt and swirl until salt dissolves. Leave clams for 30 minutes then discard water. If a considerable amount of sand is released from clams, repeat once more.
      How to make green curry clams
      • Properly clean clams as described above;
      • Prepare coconut and green curry mixture in a dutch oven, then add clams and cover with lid;
      • Cook clams for 5-7 minutes. If there are any clams that do not open after 10 minutes, discard;
      • Gently stir in remaining ingredients–done!
      What to pair with Green Curry Clams:

      My number one go-to is jasmine rice. Another option is a crusty sourdough baguette as it makes for the perfect vessel for sopping up any leftover sauce.

      More delicious curry recipes
      Did you love this recipe as much as we do?

      Leave a comment below! Tag #whisperofyum on Instagram. I love seeing my eats in your home and thank you for following along. Happy eating!

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  • Green Curry Clams

    By Jeri Mobley-Arias

    Green Curry Clams is one of those recipes that always comes through and requires not a whole lot on your part. Creamy curry broth, tender clam meat, and a little spice make up this wonderful dish and guaranteed to be loved by all.

    • Total Time:
      20 minutes
    • Servings:
      2

    Ingredients

    • 32 Littleneck clams
    • 1½ tablespoons ghee or avocado oil
    • 1 tablespoon ginger, finely chopped
    • 1½ tablespoons garlic, finely chopped
    • 2½ tablespoons Maesri Green Curry Paste
    • 1 tablespoon brown sugar
    • ¾ cup chicken broth, I use Bonafide Provisions
    • 2 kaffir lime leaves, rib removed, thinly sliced or 1½ teaspoons lime zest
    • 1 cup full-fat coconut milk, I use Aroy-D
    • 1½ teaspoons fish sauce
    • 1 teaspoon lime juice

    To Serve

    • jasmine rice
    • crusty baguette

    Instructions

    For Fresh Farmed Clams

    1. Discard clams that have cracked or missing pieces to its shell.
    2. Scrub shells with a bristle pad or coarse sponge.
    3. Set aside until ready to cook.

    For Fresh Wild Clams

    1. Discard clams that have cracked or missing pieces to its shell.
    2. Place clams in a large mixing bowl and fill with water. Add ½ cup kosher salt and swirl until salt dissolves. Leave clams for 30 minutes then discard water. If a considerable amount of sand is released from clams, repeat cleaning again.
    3. Set aside until ready to cook.
    4. In a skillet or dutch oven over medium high heat, add ghee or avocado oil and sauté ginger and garlic until fragrant, about 2-3 minutes.
    5. Add green curry paste and brown sugar and cook for 1 minute. Mix well with garlic + ginger mixture.
    6. Add chicken broth and coconut milk. Stir well and bring to a boil, then add clams and kaffir leaves or lime zest. Once mixture comes to a boil again, lower heat to a simmer then cover.
    7. Cook for 5-7 minutes or until clams have fully opened. Discard any clams that remain closed.
    8. Add fish sauce and lime juice and stir.
    9. Serve with jasmine rice and top with chopped cilantro.
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