Thai Red Curry Clams

Thai Red Curry Clams 3.67/5 (3 votes)

On our way down to Florida one summer we stopped for the night in New Orleans, which was the food highlight of the trip. We ate as much as possible in a very short time - it was fantastic! Hands down, the best dish was an appetizer of mussels in thai red curry. It was incredibly difficult to share and even harder to stop obsessing about later. So a couple of days later, I gave it a go. YUM! We used little neck clams because they were available, and I think I might prefer them to the mussels. Enjoy!

Thai Red Curry Clams



  • 1/4 cup butter
  • 1/2 cup shallot, minced
  • 1 cup tomato, chopped
  • 3 cloves garlic, sliced
  • 1 teaspoon ground ginger
  • 2-3 tablespoons red curry paste
  • 1 teaspoon salt
  • 28 ounces coconut milk
  • 3 pounds littleneck clams, scrubbed
  • 1/4 cup fresh parsley, chopped
  • 1 loaf crusty bread, sliced


  1. Heat butter in a very large stock pot over medium high heat until it begins to bubble.
  2. Add shallots and cook until translucent and tender.
  3. Add chopped tomatoes and garlic and cook another minute or two.
  4. Stir in ginger, curry paste, and salt; let bubble just a minute or so.
  5. Add coconut milk, stir to combine, and bring to a boil.
  6. Carefully add clams, bring to a boil, reduce to a simmer, cover and let cook until the clams open.
  7. Transfer to a serving dish, garnish with parsley or cilantro, and serve with bread for dipping.

Nutritional Information

Serving Size 424g (without bread) Calories 520 Fat 41 Sat Fat 33 Sodium 1548 Carbs 37 Sugars 12 Fiber 4 Protein 5.


VEGETARIAN TIP: Saute a variety of mushrooms instead of clams.

GLUTEN MODIFICATIONS: Gluten free as written (without the bread of course).


  1. KusmierFamily says:

    I pureed a couple of yellow squash & added it to boost the vegetable content. No one was the wiser and they all devoured the curry!

  2. Gini says:

    So good

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