Some of the most delicious recipes are the ones that happen by accident! But let me not get ahead of myself. First, a little background…
It all started last year when I first got my results back from my allergy testing. Although I was aghast and highly discouraged to learn that I was allergic to so many things, I was shocked and excited to find out that I was not allergic to clams and scallops! For my entire life, I had thought that I was allergic to all seafood. But to find out there was some seafood (shellfish, no less!) that I could eat made me ecstatic!
It took me a long time to get up the guts to try either of them, breaking the seafood fast of my entire life. But once I did, I was absolutely hooked. It was like the most naughty of guilty pleasures. Not only were they both delicious, but when I was eating them I felt like I was tricking my body into eating seafood and not reacting. I felt absolutely devious.
Although I’ve experimented with a few different ways to make scallops, I had pretty much stuck to the same clam making method- steaming them in white wine, lemon juice, and water and serving them with a butter lemon dipping sauce. Although I wasn’t yet tired of that, I decided I wanted to try something new. I decided to throw some things together that I had around, and ended up making this tasty clam dish!
It might be my new favorite way to make clams! Of course I didn’t get rid of the white wine, but added some creamy coconut milk and a few bold spices. I love the warm, gentle curry sauce it made, with the white wine and lemon bringing just the right amount of delightful zing to this dish. And the whole thing is ready in ten minutes! I tell you, quick and easy dinners are the best dinners.
- 1 dozen littleneck clams
- 1/2 cup dry white wine
- 1/4 cup canned coconut milk
- 1 teaspoon curry powder
- 1/8 teaspoon ground coriander
- sprinkle of sea salt
- 1/4 of a lemon
- Add all of the ingredients except for the clams and lemon wedge to a shallow saucepan. Over medium heat, bring the mixture to a boil, stirring occasionally.
- While waiting for the liquid to reach a boil, wash the clams well in the sink by scrubbing the shells under running water. Be sure to get off all of the grit and dirt.
- Once the wine-coconut milk mixture has reached a boil, add the washed clams to the saucepan in a single layer. Cover the saucepan with an even fitting lid.
- As the clams open, remove each one to a deep plate or shallow bowl. Once all of the clams have opened and been added to the bowl or plate, pour some of the liquid over the clams.
- Just before eating, squeeze to juice the lemon wedge over the clam meat.
- Use a fork to pull the meat out of the shells and enjoy!