Clams + Red Thai Curry Broth

Amazing with or without noodles - that's something I feel like I rarely say since I am such a carb lover!! Lol. In the photo, I served the clams and broth over wide rice noodles. When I make the curry clams without noodles, I serve this dish as an app with some crispy toasted bread in order to soak up all that luscious sauce!

Like most of my recipes, this one is portioned out for two entree servings or a few small side dishes!! The whole thing takes about 15-20 minutes to make so it's a super quick and simple recipe.

What you need:

• 15-20 little neck clams
• Optional: rice noodles or pasta to serve with the clams and broth
• 3 tbsp butter (I use plant-based)
• 4-10 minced garlic cloves (depends how much you love garlic, lol)
• 1/2 tsp minced ginger
• 2 tbsp red thai curry paste
• Optional: 1/4 cup white wine for extra flavor
• Optional: a pinch of red pepper flakes for spice
• 3/4 cup coconut milk
• 3/4 cup chicken broth
• Basil leaves 
• Fresh lime juice

What to do:

• Wash off the clams and scrub until clean.
• If you're serving with noodles or pasta, bring a large pot of water to a boil so that you can cook them while the clams steam at a later step.
• Mince the garlic and ginger and cook in a skillet with the butter until fragrant. (Make sure you select a skillet that comes with a lid!)
• Add the curry paste and optional red pepper flakes to the skillet and cook until fragrant as well. 
• If you're using wine, add it here and cook until the sauce reduces a bit and the alcohol evaporates a little.
• Slowly whisk in the chicken broth and coconut milk until things start to simmer.
• Place the cleaned clams into the broth and top with fresh ripped basil leaves before covering with a lid to steam for 10 minutes or until all the clams have opened. (The heat should be low-med here.) 
• Discard any clams that stayed shut! Serve as is or ladle the broth and clams over rice noodles or pasta of choice. Garnish with basil and squeeze a little fresh lime juice on top to finish the dish!