Clams in Tomato Coconut Curry Sauce

Clams in Tomato Coconut Curry Sauce

I’ve changed this recipe a couple times now. First it started with a seared cod, then I made it with sauteed lobster, and now I finally settled on steamed clams. It could be one of the better decisions I’ve ever made in my adult life.

I don’t normally prepare clams at home….check that, I never prepare clams at home. It’s one of those treats I have out…and I never turn down clams in cream sauce on top of a big bed of pasta or even the good ol’ stand by, clam chowder. Because in San Francisco, it’s too good to make at home.

But I digress, this meal was made whole by these clams. It’s easy. It’s delicious. And it’s the perfect meal in with my man cuddled on the couch with a bottle of wine. In our case it was champagne.

Why champagne? You might ask…..well we were celebrating life. The life of our near and dear departed Dirk. Our old man. Dirk came to us 6 years ago. A mere few days before I even knew Justin he was rescued and sent to him. I joke that Dirk was the main reason we fell in love. It was Dirk that I fell in love with first. He was my old man, my big love, and my first baby.

Dirk

It was his life that we were celebrating. Dirk passed away on Saturday, October 19, 2013. We made a decision that many of you know was the hardest decision to make in a pet owners life. He had lived a long happy life with us even though to us it felt like a short 6 years. He lived 11 long years. He no longer had the strength to stand, go on walks he once loved, or chase sprinklers. We had to carry the poor guy around. This broke my heart every day. You could see on his face the frustration and the wanting to be a young dog again. Yes we are heartbroken but we know that the celebration of his life and the happiness he gave us was much more valuable than our tears.

He gave us so much.

“If there ever comes a day when we can’t be together,

keep me in your heart and I’ll stay there forever.”

Dirk

He was always a ladies man ;)

Dirk

And he was always my big love.

Dirk

My beautiful boy, forever in our heart. Thank you for giving me so much joy and love.

Aaaand we’re back to clams.

Perfect for celebrating life.

Clams in Tomato Coconut Curry Sauce

Prep Time 2 Hours

Cook Time 

Difficulty Easy

Servings 2 – 4

Clams in Tomato Coconut Curry Sauce

Prepare the clams. Soak in salt water for a couple hours to gorge them of dirt and sand. Strain them and rinse with cool water. Set aside.

Clams in Tomato Coconut Curry Sauce

Heat 2 tablespoons of olive oil in a medium size pan over medium high heat. Add the shallots and cook until tender and translucent, about 2 minutes.

Clams in Tomato Coconut Curry Sauce

 Add the garlic, red pepper flake, wine and the halved tomatoes to the pan.

Clams in Tomato Coconut Curry Sauce

Bring to a simmer and reduce wine by half, about 5 minutes. Stir in the tomato paste and the red curry paste. Simmer for a few minutes until the sauce looks thickened.

Clams in Tomato Coconut Curry Sauce

Reduce heat to low and add the coconut milk. Season with salt and pepper.

Clams in Tomato Coconut Curry Sauce

Add the clams, cover and steam for 4 minutes covered until clams open.

Clams in Tomato Coconut Curry Sauce

Add 1 tablespoon butter to the pan and stir in until melted. Toss in chopped basil and serve immediately.

Clams in Tomato Coconut Curry Sauce

Enjoy on top of pasta or rice with your favorite veggie!

Savor with wine or in our case champagne!

Clams in Tomato Coconut Curry Sauce

Total Time: 2 hours, 20 minutes

Ingredients

  • 1 – 2 pounds Little Neck Clams, scrubbed and soaked
  • 1 whole Shallot, chopped
  • 2 – 3 cloves Garlic, minced or grated
  • 1 pinch Red Pepper Flake
  • 2 cups Chardonnay {Your preference or Vegetable Stock.}
  • 1 cup Grape Tomatoes or Cherry Tomatoes {Halved.}
  • 2 heaping tablespoons Tomato Paste
  • 1 – 1/2 heaping tablespoons Red Curry Paste {Thai Kitchen}
  • 1/2 cup Coconut Milk
  • Salt and Pepper, to taste

Instructions

  1. Prepare the clams. Soak in salt water for a couple hours to gorge them of dirt and sand. Strain them and rinse with cool water. Set aside.
  2. Heat 2 tablespoons of olive oil in a medium size pan over medium high heat. Add the shallots and cook until tender and translucent, about 2 minutes.
  3. Add the garlic, red pepper flake, wine and the halved tomatoes to the pan.
  4. Bring to a simmer and reduce wine by half, about 5 minutes. Stir in the tomato paste and the red curry paste. Simmer for a few minutes until the sauce looks thickened.
  5. Reduce heat to low and add the coconut milk. Season with salt and pepper.
  6. Add the clams, cover and steam for 4 minutes covered until clams open.
  7. Add 1 tablespoon butter to the pan and stir in until melted. Toss in chopped basil and serve immediately.
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2 thoughts on “Clams in Tomato Coconut Curry Sauce

  1. Hungry Girl
    7 December, 2013 at 5:26 pm

    I’m sorry for your loss of Dirk. I can tell that he was very loved when he was alive though.

    This recipe looks delicious! I can’t wait to try it! I looked at the pictures and see the cherry tomatoes, but your directions didn’t state when to add them. I presume they would be added in step 3 with the garlic and red peppers?

    1. Victoria Sophie
      9 December, 2013 at 9:55 am

      Thank you for your kind words Hungry Girl!
      Opps, thanks for catching that for me. Yes the tomatoes go in when the garlic and red pepper flake goes in. Hope you enjoy :) Cheers!

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