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Coconut Curry Clams over Rice Noodles

Mix local clams with asilky coconut green curry sauce for a sublime, Asian-inspired weeknight dinner.
Servings: 2 servings

Ingredients

  • 1 teaspoon sesame oil
  • 3 cloves fresh garlic minced
  • 1 large shallot sliced
  • 1 tablespoon ginger minced
  • 3 tablespoons red pepper chopped
  • juice and zest of 1 lemon
  • 3 teaspoons green curry paste
  • 2 teaspoons fish sauce
  • 14 ounces coconut milk
  • 3 tablespoons fresh cilantro chopped
  • 1 lime cut into wedges
  • 2 dozen littlenect clams soaked and rinsed
  • 8 ounces Pad Thai rice noodles

Instructions

  • Cook the noodles according to the package directions.
  • In a large pan, cook the garlic, shallot, ginger and redpepper in sesame oil over medium/high heat for 2 to 3 minutes.
  • Add the lemon zest and juice and stir. Add the curry paste,fish sauce and coconut milk and cook another 2 to 3 minutes until it comes to a light boil.
  • Drop in the clams and cover for 5 to 7 minutes, shaking thepan occasionally until all the clams are opened. If any of the clams do notopen, throw them out.
  • Pour the clams and sauce over the rice noodles, sprinklewith cilantro and serve with lime wedges.