Clams Simmered in Coconut Curry Broth

Clams Simmered in Coconut Curry Broth

If you're craving a dish that blends the fresh brininess of the sea with the bold flavors of Southeast Asia, look no further than this simple and vibrant Coconut Curry Clams recipe featuring Sizzlefish Cedar Key Clams. 

This dish starts with a base of aromatics sautéed in coconut oil—chopped yellow onion slowly cooked until translucent forms the foundation. The addition of yellow curry paste quickly transforms the pan with its heady blend of lemongrass, galangal, and chilies. Just a tablespoon or two is enough to infuse the dish with warm, spicy complexity.

To balance the spice, full-fat coconut milk brings a rich, creamy body, while chicken or vegetable broth lightens the texture without sacrificing flavor. A touch of fish sauce adds umami depth and coconut or brown sugar round out the broth with salty and sweet notes. Once these ingredients are combined, the broth simmers gently into a golden, fragrant base.

The Cedar Key clams are added straight from frozen—no need to thaw in advance. As they simmer in the bubbling curry broth, their shells open to reveal tender, juicy meat that soaks up every bit of the spicy, aromatic liquid. In just 5 to 6 minutes, they’re ready to serve. Any unopened clams should be discarded, as they may not be safe to eat.

A squeeze of fresh lime juice at the end lifts the entire dish, adding a bright, citrusy finish that balances the richness of the coconut milk. Served hot over steamed jasmine rice or delicate rice noodles, the clams are ladled into bowls and topped with fresh cilantro or basil for an herbal pop of freshness. 

Whether you’re looking for a cozy weeknight dinner or an elegant dish to serve guests, these coconut curry clams are a standout. 

The recipe is flexible and forgiving—substitute broth based on preference. 

• Seafood broth
• Vegetable broth 
• Mushroom broth

Adjust curry paste for heat or try a different variety of curry paste such as: 

Green Curry Paste: bright, herbal, spicy

Red: spicy, warm and bright notes, Thai influence 

Massaman: mild, rich, middle eastern influence

Panang: nutty, mild, sweet

With just a few pantry staples and a pack of premium Sizzlefish clams, you can bring restaurant-quality flavor to your table in under 30 minutes. It's a meal that feels both comforting and exotic—an effortless way to transport your taste buds to the tropics without ever leaving home.