Thai Curry Clams

Thai Curry Clams FP1

I remember the first time I truly fell in love with mussels and clams…. I was visiting my friend in Antibes in the south of France while studying abroad. I ordered a bowl of mussels while eating lunch along the boardwalk. The mussels were so fresh, in a simple creamy garlic broth, and served with fries. The salty seafood and fries paired perfectly with the creamy broth.

I recently purchased Nigella’s cookbood, Simply Nigella, and found her Steamed Thai Clam recipe. I was always intimidated to try cooking clams, however her recipe looked so simple. The way she spoke about cooking clams was very inviting! After making her recipe a few times, I created our own Curry Girls twist to her recipe ~ which is equally easy!

We have portioned this recipe perfectly for two. However, it is easy to double or triple (depending on the size of your crowd)!

We hope you enjoy this as much as we did!!

Thai Curry Clams

2 lbs manila clams

¾ cup coconut water

1 tbsp coconut oil

2 tbsp – ¼ cup coconut cream

2 tsp Thai red curry paste

½ – 1 lime, fresh squeezed

½ tsp Celtic sea salt

Pepper to taste

Handful of cilantro, freshly chopped

Watch recipe video HERE

Thai Curry Clams ingredients


Place clams in a large bowl and cover with cold water. Let them soak for 15-20min. When done, throw away any clams that remain open.

Place a wok or medium sized soup pot onto a low heat. Add coconut oil and Thai curry paste, stir together until its fragrant. Then add coconut water, coconut meat, lime juice and then stir again. Turn the heat up to a medium heat so the liquid comes to a boil.

Gently add in the clams and cover with lid. Steam clams for about 5 minutes. Move the pan around, with the lid on, periodically during the 5 minutes – to ensure the clams cook evenly in the liquid. The clams should open up and reveal the orange meaty center!

Transfer clams and liquid into a large serving bowl. Throw away any clams that remain closed. Sprinkle freshly chopped cilantro on top of clams. Serve with toasted baguette slices, rice, rice noodles, or even some thick cut fries (actually delish!). Make sure to set out an extra bowl for discarded shells. Enjoy!!

Watch recipe video HERE!

Thai Curry Clams before open

Thai Curry Clams open

Thai Curry Clams FP1


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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