Green Curry Clams

By Whisper of Yum
  • Total Time:
    20 minutes
  • Servings:


  • 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


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.