|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Carb; High Protein|
One 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 garlic, mincled
1 tablespoon fish sauce
5 pounds littleneck, manila or other small clams
2 cups fresh cilantro, coarsely chopped
Thoroughly wash the clams.
Combine the first seven ingredients (coconut milk through fish sauce) in a Dutch oven and place over medium-high heat.
When the liquid starts to boil, add the clams. Toss to combine, then cover and reduce the heat to medium-low. Cook for 7-10 minutes until the clams open. Unopened clams should be discarded.
Ladle equal portions of the curried clams into four deep bowls. Top with cilantro, garnish with lime wedges, and serve immediately.
Calories: 266 cal
Total fat: 8g
Saturated fat: 5g