Updated: Sep 21
Yields 3-4 | Time : 30 min
2lb live clams hard shell
1 Stalk lemon grass
3/4 Cup Coconut milk
Teaspoon yellow curry paste or (powder)
1 Cup white wine
1/4 Cup chopped cilantro and/ or green onions
1 Thai Chile
Chorizo 3/4 diced
1. Clean and soak clams in cold water, give a good scrub to remove any excess sand. Discard any cracked or open shells.
2. Chop your shallots, chiles, lemongrass, chorizo and add to large pot with butter. Simmer on medium heat till fragrant 2-3 min.
3. Add Wine, Coconut Milk and stir in curry. Warm liquids add in clams, and cover to steam till clams open generally 3 - 4 min.
4. Garnish with Herbs/Scallions