Back in the day, when Flying Fish was in Belltown on 1st & Bell, they had one of the best steamed clam dishes that they prepared in a green curry sauce- to die for and I had it nearly every Friday for 2 years!  After they moved to South Lake Union we didn’t frequent as often, but recently we discover that our favorite bartender is back at it on Friday nights AND we found a super convenient way to get there using the SLU Streetcar.  Anyway, they currently have a great clam dish on the menu BUT it has had me thinking about the good ol’days, so I decided to make my own version of the green curry clams!

Steamed Manila Clams with Green Curry, Chili, Basil & Lemongrass

I have been collecting ingredients for about a week now with the majority coming from SLU Whole Foods BUT when we went there to get clams, they only had littlenecks (which were just HUGE…couldn’t do it).  Mark witnessed it…I almost had a SH$T fit and fell in it, but then immediately thought of Taylor Shellfish in Capitol Hill.  LOVE THAT PLACE!  They had tons of very much alive manila clams- happy as could be, spitting and swimming out of their shells, literally :0)  SO, I grabbed 2 lbs of the smaller ones and headed home to participate in a friendly round of chopped with Chef Mark.

Steamed manila clams ingredients

What I used:

  • 2 lbs manila clams
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 3 tsp ginger, minced
  • 3-4 tsp green curry paste
  • 1-2 tsp red chili flakes
  • 1 can light coconut milk
  • ½ – ¾ cup chicken broth OR vegetable broth
  • ½ stalk lemongrass (about 3-4”), chopped
  • 1 – 2 limes wedges, juice only
  • 4-5 basil leaves, sliced (with a couple sprigs for plating)
  • 1 baguette, sliced (for dipping)

First, melt the butter in a large pot on medium heat and add the garlic and ginger.  Cook for about 2 minutes until the garlic is very fragrant and then add the chili flakes and green curry.

Mix until the curry paste is smooth and then add the coconut milk and broth.  Let is cook for another 3-4 minutes (until steamy) and then add the clams.  **Make sure to do a taste test before putting the clams in as you may need to adjust to your liking.

Sprinkle the basil and lemongrass over the clams and then squeeze the lime juice on top.  Cover and let the clams steam for 5-7 minutes stirring occasionally.  You will know they are done when all the clams have opened.  If you run into a couple that don’t- toss them.

Steamed Manila Clams with Green Curry, Chili, Basil & Lemongrass

Serve family style or in individual bowls making sure to fill each bowl with the curry sauce for dipping.

These were so so good!  Not 100% like the old Flying Fish but pretty darn tasty- sweet and spicy!!

As for the chopped competition- our judges did not chop anyone last night (out loud) because both of our dishes were awesome….I will let Mark tell you what he prepared :0)  Gluten FREE.