Red curry clams

Recipe Information

Ingredients

• 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

Directions

• 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.

Nutrition (per serving):

• Calories: 266 cal

• Total fat: 8g

• Saturated fat: 5g

• Sodium: 526mg

• Carbohydrate: 19g

• Fiber: 0g

• Sugars: 7g

• Protein: 24g