We love shellfish. High in Omega 3 fatty acids and delicious all the same. This recipe for a spicy clam bake will have everyone at the table wishing for more. I found a new fish market in midtown today, and it was glorious! Seabreeze fish market on 43rd and 9th has a great selection of wild seafood in Midtown. It felt fitting to pick up some of these reasonably priced clams and get to steaming!
Steamed Clams in Spicy Basil Coconut sauce
with sesame oil crustini
Makes: 2 dozen clams
2 dozen little neck clams
2 tablespoons sesame oil
1 cup dry red wine
1 small onion diced
3 cloves of garlic minced
1 large can whole peeled tomatoes
1 dried chile de arbol, broken in half
1/2 cup coconut milk
1 tablespoon curry paste
1/3 cup shredded basil leaves
salt and pepper to taste
3 tablespoons salted butter
1 french baguette, cut on bias
Prepare the clams. Soak in salt water for a couple hours to remove all dirt and sand. Strain them and rinse with cool water. Set aside.
Heat 2 tablespoons of sesame oil in a medium size pan over medium high heat. Add the onion and garlic, cook until onion is tender and translucent, about 2 minutes.
Add the wine to the pan. Bring to a simmer until it is reduced by half, about 5 minutes.
Stir in whole peeled tomatoes and break up with stirring spoon. Add the curry paste and chile. Simmer for a few minutes until the sauce looks thickened.
Reduce heat to low and add the coconut milk. Season with salt and pepper.
Add the clams, cover and steam for 4 minutes covered until clams open. Add 3 tablespoons of butter to the pan and stir in until melted.
While clams are steaming heat 1 tablespoon of sesame oil in frying pan. Toast baguette slices on both sides until golden brown.
Toss in chopped basil and serve immediately.