Recipe: Thai Steamed Clams

By , 24 October 2017

Thai steamed clams

Serwe with Marianne Sauvignon Blanc 2016.

Everything that’s great about Thai food – aromatic and spicy.

Serves 4

2 kg frozen clams
1 tbsp (15ml) sunflower oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 stalks lemongrass, outer layers removed and finely chopped
1 knob ginger, peeled and grated
1 red chilli, deseeded and finely chopped
1 tbsp (15ml) Thai green curry paste
2 tbsp (30ml) dry white wine
1 can (400ml) coconut cream
10g fresh coriander, roughly chopped
2 spring onions, finely sliced

Place clams in a colander and rinse well under cold running water. Transfer clams to a bowl, cover with water and place in the fridge overnight allowing them to defrost and purge (to remove impurities and sand).

Heat oil in a pot and sauté onion, garlic, lemongrass, ginger and chilli for a few minutes or until onions are translucent. Add curry paste and cook for a further minute to release the aromas.

Increase heat, drain the clams and add them together with the wine and cover with a lid. Steam for about 8-10 minutes or until clams have opened. Discard any clams that have not opened during cooking.

Pour in coconut cream and allow to heat through.

Transfer clams to a serving bowl and pour over the sauce. Garnish with chopped coriander and spring onions and serve with crusty bread.

Wine pairing:
Many might be inclined to opt for a Riesling with this dish but the intense and vibrant flavours will overwhelm most wines from this variety. Rather, opt for a Sauvignon Blanc with some weight which will play off well against the green curry.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


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