Appetizers/ Fish & Seafood

Green Curry, Coconut, Garlic & Ginger Clams

This recipe is one of my favorite spicy seafood dishes – there’s nothing better than eating this with your family for a relaxing night at home. Serve with chilled white wine. I personally like it with good riesling like Zind Humbrecht or Richter Veldenzer Elisenberg. Enjoy!

The sauce itself is absolutely delicious, save it for dipping the crusty bread.

Green Curry, Coconut, Garlic & Ginger Clams

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 2-3


  • 2 Tbsp. olive oil
  • 3 cloves fresh garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 3 tsp green curry paste
  • 2 tsp fish sauce (from the asian market)
  • 1 can (14fl oz) coconut milk 
  • 2 dozen of clams, well rinsed and cleaned
  • 3 Tbsp. fresh cilantro, chopped
  • 1 lime cut into wedges
  • toasted ciabatta bread to dip into the sauce



Heat the oil in a large heavy-based saucepan, add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned. Add the green curry paste and the fish sauce. Pour the coconut milk into the pot. Stir the mixture for a few seconds until well mixed. Add the clams and cooked covered for 5-7 minutes, shaking the pan occasionally, until clams have opened. If any clams are not open, tap with a spoon; if they still do not open, remove and discard.


Transfer clams and sauce to a large serving bowl, add the cilantro and squeeze fresh lime juice over the dish.


Discard any clams with a broken shell or that is open before cooking as it may be dead and this will cause food poisoning. You should also discard any clam that remains closed once cooked.

Adapted from Savory Sweet Life

You Might Also Like


  • Reply
    Rosa's Yummy Yums
    June 26, 2013 at 1:44 pm

    Very flavorful! I'd love to taste clams.



  • Reply
    Eric Pepple
    June 26, 2013 at 8:07 pm

    I just made a clam pizza the other day that turned out spectacular. I love clams and this sounds like a fantastic recipe for them 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    Kimberly Bright
    June 27, 2013 at 1:03 am

    If I could eat clams, I would eat THESE clams. So beautiful.

  • Reply
    June 27, 2013 at 12:55 pm

    Love clams – this is such a nice recipe..Loved it!
    Shema | LifeScoops

  • Leave a Reply

    Cooking Melangery