THAI RED CURRY CLAMS

Ingredients

3-3 ½ pounds littleneck clams in the shell

3 tablespoons olive oil

1 small onion, chopped

1 ½ tablespoons fresh ginger root, peeled and minced

6 garlic cloves, chopped

1 jalapeno pepper, minced including seeds

1 red bell pepper, chopped

3 tablespoons Thai red curry paste

1, 13.5 ounce can unsweetened coconut milk

1 cup chicken stock

1 tablespoon fish sauce

1 ½ tablespoons brown sugar, packed

½ cup scallions, chopped

2 tablespoons Thai basil leaves, chopped

1 tablespoon cilantro leaves, chopped

1 lime, quartered

Instructions

Soak the clams in a large bowl of cold water.  Lightly scrub the shells with a vegetable brush to remove any excess debris.  Rinse until the water runs clear and drain.

Heat the olive oil in a large deep skillet over medium high heat.  Add the onions, ginger, garlic, and jalapeno to the pan.  Cook, stirring occasionally, until soft and fragrant, about 2-3 minutes.

Add the red peppers and curry paste to the pan and continue cooking for 1 minute more until the curry paste evenly coats the veggies in the pan.

Add the coconut milk, chicken stock, fish sauce, and brown sugar to the pan.  Stir everything together and bring to a boil.  Add the clams and cover the pan with a lid.  Cook for 6-8 minutes until all of the clams are opened.  Discard any clams that do not open.

Add the scallions, basil, and cilantro to the pan.  Serve the clams with loads of that yummy broth in bowls with toasted bread on the side for dipping or serve over rice or vermicelli rice noodles.  Deeelisshhhh!

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