This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty
Total Time
20min
4.8
4 Ratings
Author: Campbell's China
Servings:
2
Ingredients
•
10.5
oz
Fresh Clams
•
1/2
cup
Potatoes
•
1/2
cup
New England Clam Chowder
•
4
tsp
Curry Paste
•
1/2
cup
Coconut Milk
•
1
tsp
Granulated Sugar
•
to taste
Salt
•
1
tsp
Chili Oil
•
as needed
Canola Oil
Cooking Instructions
1.
Wash and dice the Potatoes (1/2 cup). Set aside.
2.
Wash and boil the Fresh Clams (10.5 oz) and set aside.
3.
Fry the diced potato in Canola Oil (as needed) until they are golden and set aside.
4.
In a pot, combine Curry Paste (4 tsp), New England Clam Chowder (1/2 cup), Coconut Milk (1/2 cup), Chili Oil (1 tsp), Granulated Sugar (1 tsp), and Salt (to taste). Stir well and add the fried potato.
5.
Cook potato until they have absorbed the sauce. Then add the clams and cook until the soup has thickened.
6.
Serve hot and enjoy.
Nutrition Per Serving
CALORIES
393
FAT
20.9 g
PROTEIN
25.9 g
CARBS
25.7 g
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