Thai Curry Clams


Preparation45 minutes
Cook time10 minutes
ServingsServes 4 to 6


  • 2 Tbsp of Red Curry Paste
  • 1 Tbsp of Vegetable Oil
  • 2 lb of Little Neck Clams, cleaned, scrubbed and rinsed
  • 1 cup of Water
  • 4 Scallions, chopped
  • 1/4 cup of Chopped Cilantro
  • Small squeeze of fresh lime


    1) Prep and clean your clams well (refer to video for in depth explanation) and set them aside.

    2) In a large pot, add the oil and curry paste and cook for about 1 minute to loosen it a bit, add the water and mix with the curry paste to insure that there are no big clumps of curry paste.

    3) Add the clams, stir them around a bit, put a lid on and steam for about 6 to 7 minutes until the clams open.

    4) Stir in the scallions, cilantro and a small squeeze of lime and serve right away!

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