Thai Clams

You might be wondering what happened to all that shellfish we gathered last Sunday. The first thing we did was this. Then I made this for lunch and this for dinner. Even after all that good action we still had a bucket o' bivalves left over. It was time for Thai Clams. My introduction to Thai Clams was at Wild Ginger something like 15 years ago. That's a long time to go by before even attempting what is, essentially, a very easy dish.

Our friend Kenan came over with two nice bottles of wine, a Facelli 2005 chardonnay and an Isenhower 2004 red. Kenan is the sort of guest who's never too shy to ask for salt or to suggest that maybe the onions weren't quite done to perfection. The image that sticks in my mind from this dinner is of Kenan with maw fully immersed in his clam bowl, loudly calling for a soup spoon so he can properly lap up the rest of his red curry clam juice. I'll cook for you any time, Kenan! Don't forget the wine...

Thai Red Curry Clams

3 lbs littleneck clams
3-4 cloves garlic, minced
1 stick lemongrass, cut into several 3-inch segments and crushed
1 tbsp peanut oil
1 can (14 oz) coconut milk
1 tbsp red curry paste
2 tbsp fish sauce
1 tbsp sugar
1/4 cup basil, rough cut

Saute the garlic in oil for a couple minutes, then add lemongrass. Cook another minute or two before pouring in can of coconut milk. Stir in red curry paste, fish sauce, and sugar. Bring to boil. Add clams and cover. When clams have opened (after 4 minutes or so), remove from heat and stir in basil. Serve immediately with bread for dipping.