This recipe is from the book Simply Nigella by Nigella Lawson!
21⁄2 lbs palourde clams
2 teaspoons Thai red curry paste
1⁄2 cup coconut water
1 teaspoon lime juice
handful of Thai basil leaves, or coriander
- Tip the clams into a large bowl, cover with cold water and leave to soak for 15 minutes. At the end of the 15 minutes, drain the clams, discarding any that remain closed.
- Get out a wok with a lid, and spoon in the Thai curry paste, then pour in the coconut water, add the lime juice, and stir or whisk to mix.
- Now turn on the heat and, when the coral-tinted liquid comes to a bubble, tip in the clams and cover with the lid. They should take about 5 minutes to cook—by which time they should be gaping and open, revealing plump golden flesh within—shake the pan sporadically to make sure the clams move about in the liquid so that they steam equally.
- Transfer to a large bowl, discarding any clams that have stayed closed.
- Distribute most of the gorgeously scented Thai basil leaves throughout the bowl and either serve from this bowl or decant into individual bowls, scattering a few extra leaves on top, and making sure that each of you has an empty bowl for the shells, too.
For me, the scent of Thai basil is crucial here. But I suppose I would be perfectly happy with some chopped fresh coriander in its stead.
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