Green Curry Manila Clams Recipe

Starters

1. 1

   Prepare the clams

   Rinse the Manila clams under cold running water to remove any sand or debris. Set aside.

2. 2

   Cook the aromatics

   In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 2 minutes until fragrant.

3. 3

   Add green curry paste

   Stir in the green curry paste and cook for another 2 minutes, allowing it to release its flavors.

4. 4

   Incorporate coconut milk

   Pour in the coconut milk and bring the mixture to a gentle simmer, stirring well to combine with the curry paste.

5. 5

   Add clams and bamboo shoots

   Add the rinsed Manila clams and bamboo shoots to the pot. Stir to ensure they are submerged in the coconut milk mixture.

6. 6

   Season and simmer

   Add the kaffir lime leaves and fish sauce. Cover the pot and let it simmer for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.

7. 7

   Finish with herbs

   Once the clams are cooked, stir in the Thai basil and cilantro just before serving. Adjust salt to taste.

8. 8

   Serve

   Ladle the green curry Manila clams into bowls, garnish with lime wedges, and serve immediately.