Thai Palourde Clams

Palourdes are so much more than a garnish

You often see palourde used as a garnish or used in a sauce to be served with fish so this dish from Nigella is a treat. When we tried this recipe at the Fishery we served it with some coconut rice that went well with the coconut water with the palourde clams. You could have it as a starter and serve it simply on it's own, however you choose to enjoy this recipe, just make sure you have a spare bowl for all the empty clam shells.

Serves 4


1kg palourde clams
2 teaspoons Thai red curry paste
100ml coconut water
1 teaspoon lime juice
1 handful of Thai basil leaves, or coriander

Tip the clams into a large bowl, cover with cold water and leave to soak for 15 minutes. At the end of the 15 minutes, drain the clams, discarding any that remain closed.

Get out a wok with a lid, and spoon in the Thai curry paste, then pour in the coconut water, add the lime juice, and stir or whisk to mix.

Now turn on the heat and, when the coral-tinted liquid comes to a bubble, tip in the clams and cover with the lid. They should take about 5 minutes to cook—by which time they should be gaping and open, revealing plump golden flesh within—shake the pan sporadically to make sure the clams move about in the liquid so that they steam equally.

Transfer to a large bowl, discarding any clams that have stayed closed.

Distribute most of the gorgeously scented Thai basil leaves throughout the bowl and either serve from this bowl or decant into individual bowls, scattering a few extra leaves on top, and making sure that each of you has an empty bowl for the shells, too.

Tags: Recipe