Oyster Saloon Green Curry Clams
When we make this dish in the Oyster Saloon, we simmer a bit of fresh lemongrass and lime leaves in the base before blending. If you have them on hand, add a few inches of fresh lemongrass and 2-3 lime leaves when you add the onions.
This recipe makes enough curry for 5 pounds of clams (to serve 4-6 people, with bread or rice). You can use either manila or savory clams. If you have a smaller crowd or fewer clams, make the full recipe and freeze some of the base for the future.
This dish became one of our 'resident celebrities' after it was specifically called out by the NYT when it added the Saloon to its 2026 Restaurant List.
Ingredients
- 5 pounds purple savory or manila clams
- 1 tablespoon neutral oil
- ⅓ cup green curry paste (preferably Mae Ploy brand)
- 1-inch piece (about 0.5 ounce) fresh ginger, thinly sliced
- ¾ cup white wine (or light beer, cider or stock)
- 1 (13.5-ounce) can of coconut milk
- ½ large onion or 1 large shallot, sliced or diced (1-2 cups)
- 1 tablespoon sambal oelek
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- About 10 sprigs of cilantro, leaves and stems separated
Method
In a large pot or very large dutch oven, heat the oil and fry the curry paste and ginger until very fragrant, 2-3 minutes. Add the wine (or other liquid) to deglaze. Cook for a few minutes to evaporate the alcohol.
Add the coconut milk, onion (or shallot), sambal oelek, brown sugar, fish sauce, fresh lime juice, and the cilantro stems (reserve the leaves for later). Cover and simmer over medium-low heat until the onions are soft, 15-20 minutes. Remove from the heat and let cool for a few minutes, then blend with an immersion blender. (If using a countertop blender, blend in batches, and be careful with the hot liquid.)
If cooking less than 5 pounds of clams, divide up the curry base now and freeze the extra base for future use. Rinse the clams vigorously under cold running water. Return the curry base to the pot, set the heat to high, and add the clams. Cover and cook, stirring occasionally, until the clams are cooked through – manila clams are cooked as soon as they open up, purple savory clams need a few extra minutes after opening. Taste for salt and adjust if needed (the clams should provide enough, but every batch is different).
Garnish with the reserved cilantro leaves and serve with a hot baguette or rice.