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  • 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


  • 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.

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