Hospitality Business Magazine

Delicious Ginger & Coconut Steamed Clams

Ginger & Coconut Steamed Clams


Prep time      20 mins

Cook time     10 mins

Serves            4

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.

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