Ginger & Coconut Steamed Clams
Prep time 20 mins
Cook time 10 mins
Skill level Medium
1 kg fresh Southern Clams, rinsed and cleaned
2 tbsp oil
2 tbsp lime juice
1 small red onion, diced
4 gloves garlic, crushed or sliced
Large handful coriander, roughly chopped
1 thumb sized piece of fresh ginger, peeled and cut into thin strips
50g red curry paste
2 tbsp fish sauce
1 cup coconut milk
Sesame oil and fresh lime wedges, to serve
Crusty bread to serve
Heat oil in large pot over medium heat and cook onion, garlic and ginger for 10 minutes until softened.
Add the curry paste and fish sauce and cook for a further 10-15 minutes, stirring often. Stir in the coconut milk and bring to the boil.
Add the clams, cover and cook for 4-6 minutes stirring occasionally, until the clams have opened. Remove any clams that are still closed.
Remove pot from the heat and stir through the lime juice and coriander. Serve with a drizzle of sesame oil and fresh lime wedges. Add a slice of crusty bread on the side to mop up the delicious clam liquor.
*Decant surplus liquor and keep for drizzling on your next fish dish. It can also be frozen for up to 3 months.
Visit www.nzclams.com or phone 0800 771 505.