Today's Special

Manilla Clams in Thai Red Curry


  • 3-5 pounds Manilla clams
  • 1 14-ounce can coconut milk
  • 1/3 cup lime juice, plus lime wedges for serving
  • 1/3 cup Sake or dry white wine
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Thai red curry paste
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce
  • 2 cups coarsely chopped fresh cilantro


  1. Wash clams thoroughly to remove any grit.
  2. Bring coconut milk, lime juice, Sake or wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 5 to 7 minutes. (Discard any unopened clams.)
  3. Stir in cilantro. Serve in deep bowls with lime wedges for squeezing.

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