INGREDIENTS
5 pounds littleneck, manila or other small clams
1 14-ounce can “lite” coconut milk
1/3 cup lime juice, plus lime wedges for serving
1/3 cup dry white wine
2 tablespoons brown sugar
1 1/2 tablespoons Thai red curry paste, or to taste
1 tablespoon minced garlic
1 tablespoon fish sauce (see Note)
2 cups coarsely chopped fresh cilantro
DIRECTIONS
1.Wash clams thoroughly to remove any grit.2.Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
3.Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.