Heart Healthy from WakeMed Heart Center

Thai Coconut Steamed Littleneck Clams

October 3, 2015 |

Recipe courtesy of Chef Keith Rhodes
as seen on episode “Clams”, season 5


  • 1 lb clams (in shells)
  • 1 lb deveined shrimp
  • 2 Tbsp olive oil
  • 1/2 cup minced shallots
  • 1 1/2 Tbsp minced garlic
  • 1 can coconut milk
  • 1 cup dry white wine
  • 2 Tbsp lime juice
  • 1/3 cup slivered fresh basil leaves, cilantro & mint
  • 1 Tbsp julienned fresh ginger
  • 1/3 cup thinly sliced green onions

Pour the coconut milk, wine and olive oil into a large skillet, add the clams, cover and steam the clams for about five minutes until they open. Add in the shallots, garlic, ginger and simmer for a minute or so. Add in the shrimp and simmer until the shrimp are cooked. Add in the lime juice and herbs. Pour into a large bowl for sharing, garnish with the green onions and serve.

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Category: Recipes

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