Clams in Tomato Coconut Curry Sauce is so flavorful and comforting. This is a perfect date night meal. It was a cooler fall day here and saucy clams with some good toasty bread sounded perfect.
The little bit of spice in this dish goes a long way. I use Thai Kitchen Red Curry paste which I think is a pretty mild red curry. The coconut milk cuts right through the spice making it so creamy and delicious.
Always make sure your clams are soaked in fresh water to gorge them of any dirt or sand before cooking. If any clams are slightly open, give them a tap or squeeze on the shell, if they don’t slowly close throw them out. When cooking if there are some that don’t open during cooking throw them out. It’s just good practice to be aware if you have some dead shellfish on your hands and to know not to eat them.
Cook this dish in a large shallow pan for even cooking of the clams. They cook quickly so keep an eye on them, it’ll only take about 5 minutes for them to all open. You never want to over cook clams, they get rubbery.
Serve up a big bowl with plenty of toasty garlic bread and a big glass of wine.
Wine Pairing Recommendation: Any fruit forward white wine will go with this dish but I dare you to pair this with Pinot Noir. Yes, red curry with pinot.
Clams in Tomato Coconut Curry Sauce
Ingredients
- 2 pounds Little Neck Clams, soaked in fresh water for 20 minutes
- 1 tablespoon Olive Oil
- 1 whole Shallot, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Red Pepper Flake
- 1/2 cup Chardonnay
- 2 cups Vegetable Stock
- 8 ounces Grape Tomatoes or Cherry Tomatoes, cut in half
- 2 tablespoons Tomato Paste
- 2 tablespoons Red Curry Paste {I use Thai Kitchen}
- 1 can {13.66 ounces} Coconut Milk
- Kosher Salt and Black Pepper, to season
- Fresh Basil, chopped for garnish
Directions
- Step 1 Heat olive oil in a large pan over medium high heat. Add the shallots and cook until tender and translucent, about 2 minutes.
- Step 2 Add the garlic, red pepper flake, wine, stock, and the halved tomatoes to the pan.
- Step 3 Bring to a boil and reduce to a simmer. Stir in the tomato paste and the red curry paste. Simmer for a few minutes.
- Step 4 Reduce heat to low and add the coconut milk. Season with salt and pepper.
- Step 5 Add the clams, cover and steam for 5 minutes covered until clams open.
- Step 6 Add 1 tablespoon butter to the pan and stir in until melted. Garnish with chopped basil and serve immediately.
Heat olive oil in a large pan over medium high heat. Add the shallots and cook until tender and translucent, about 2 minutes.
Add the garlic, red pepper flake, wine and the halved tomatoes to the pan.
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.
Reduce heat to low and add the coconut milk. Season with salt and pepper.
Add the clams, cover and steam for 4 minutes covered until clams open.
Add 1 tablespoon butter to the pan and stir in until melted. Toss in chopped basil and serve immediately.
Savor and Enjoy!
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?
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!