Red Curry Clams

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  • 5 pounds littleneck, manila or other small clams
  • 1 14-ounce can “lite” coconut milk
  • 1/3 cup lime juice, plus lime wedges for serving
  • 1/3 cup dry white wine
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Thai red curry paste, or to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce (see Note)
  • 2 cups coarsely chopped fresh cilantro


Wash clams thoroughly to remove any grit.
Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.


Per serving:
266 calories
8 g fat
5 g sat
19 g carbohydrates
7 g total sugars
24 g protein
0 g fiber

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