Ingredients
2 pounds Little Neck Clams, soaked in fresh water for 20 minutes
1 tablespoon Olive Oil
1 whole Shallot, chopped
3 cloves Garlic, minced
1 teaspoon Red Pepper Flake
1/2 cup Chardonnay
2 cups Vegetable Stock
8 ounces Grape Tomatoes or Cherry Tomatoes, cut in half
2 tablespoons Tomato Paste
2 tablespoons Red Curry Paste {I use Thai Kitchen}
1 can {13.66 ounces} Coconut Milk
Kosher Salt and Black Pepper, to season
Fresh Basil, chopped for garnish
Directions
STEP 1Heat olive oil in a large pan over medium high heat. Add the shallots and cook until tender and translucent, about 2 minutes.
STEP 2Add the garlic, red pepper flake, wine, stock, and the halved tomatoes to the pan.
STEP 3Bring to a boil and reduce to a simmer. Stir in the tomato paste and the red curry paste. Simmer for a few minutes.
STEP 4Reduce heat to low and add the coconut milk. Season with salt and pepper.
STEP 5Add the clams, cover and steam for 5 minutes covered until clams open.
STEP 6Add 1 tablespoon butter to the pan and stir in until melted. Garnish with chopped basil and serve immediately.