Red Curry Clams

Notes

You can adjust the amount of stock and coconut milk based on how much broth you want with your clams. We'd recommend starting with 1 tbl of fish sauce and increasing to taste from there. And here's a few notes about prepping clams. 

Ingredients

5 lbs Manila clams 

2 tbl chopped ginger 

2 tbl chopped garlic

4 tbl red curry paste

2 cans coconut milk

2-3 cups veggie stock 

Fish sauce to taste

4-5 lime leaves

Cilantro to taste

Procedure

Saute ginger and garlic. Stir in curry paste until fragrant. Pour in coconut milk and veggie stock and bring to a low simmer. Add fish sauce to taste. Add lime leaves.  Stir in clams and cook until clams open up. Remove lime leaves or give everyone a heads up to look out for them. Garnish with cilantro and serve.

Photo credit and recipe inspiration to Emi Matsumoto!