CLAMS IN TOMATO COCONUT CURRY SAUCE

Ingredients

• 2 pounds Little Neck Clams, soaked in fresh water for 20 minutes

• 1 tablespoon Olive Oil

• 1 whole Shallot, chopped

• 3 cloves Garlic, minced

• 1 teaspoon Red Pepper Flake

• 1/2 cup Chardonnay

• 2 cups Vegetable Stock

• 8 ounces Grape Tomatoes or Cherry Tomatoes, cut in half

• 2 tablespoons Tomato Paste

• 2 tablespoons Red Curry Paste {I use Thai Kitchen}

• 1 can {13.66 ounces} Coconut Milk

• Kosher Salt and Black Pepper, to season

• Fresh Basil, chopped for garnish

Directions

• STEP 1Heat olive oil in a large pan over medium high heat. Add the shallots and cook until tender and translucent, about 2 minutes.

• STEP 2Add the garlic, red pepper flake, wine, stock, and the halved tomatoes to the pan.

• STEP 3Bring to a boil and reduce to a simmer. Stir in the tomato paste and the red curry paste. Simmer for a few minutes.

• STEP 4Reduce heat to low and add the coconut milk. Season with salt and pepper.

• STEP 5Add the clams, cover and steam for 5 minutes covered until clams open.

• STEP 6Add 1 tablespoon butter to the pan and stir in until melted. Garnish with chopped basil and serve immediately.