"The belly rules the mind."--Spanish Proverb

Clams Infused with Red Curry, Ginger and Coconut Recipe

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This recipe for Clams Infused with Red Curry, Ginger and Coconut, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Rice

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
3 cloves fresh garlic, minced
1 tablespoon minced fresh ginger
3 teaspoons red curry paste
2 teaspoons fish sauce
1 cup chicken broth
1 cup coconut milk
2 pounds Littlenecks clams, rinsed and cleaned
3 tablespoons fresh cilantro, chopped
optional 1 small lime cut into wedges

Directions:
Directions:
Melt the butter in a medium pot over medium heat.
Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
Add the red curry paste and the fish sauce.
Stir the paste until it has thinned out with the butter.
Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
Serve additional lime wedges on the site.Enjoy!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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