top of page
  • Lizzie Redwood

Thai Red Curry Littleneck Clams

Serves: 4 as a main or a dinner party starter.

Description: Delicious slurpy noodles served with Roti bread to soak up the luscious sauce.


·       500g Omega Clams

·       1 X Pack Wide Rice Noodles

·       3 x Tbsp Butter

·       6 X Minced Garlic Cloves

·       1 x Tsp Minced Ginger

·       2 X Tbsp Thai Red Curry Paste

·       1 X Pinch Chilli Flakes for Some Heat

·       ¾ Cup Coconut Milk

·       ¾ Cup Chicken Broth

·       Bunch Fresh Coriander

·       3-4 fresh Limes

·       Salt & Pepper to Taste


Begin by bringing a large pot of water to the boil and follow the cooking instructions of the rice noodles.

In a large pan with a lid, add the butter, the minced garlic and ginger then sauté until fragrant. This should take around 3-4 minutes.

From there, add the curry paste and chilli flakes into your pan and cook for about 2-3 minutes until well combined.

Slowly add the chicken broth and coconut milk until the sauce begins to simmer.

Place the Omega clams into the broth and top with chopped coriander. Cover the pan with the lid and steam for about 10 minutes on low/medium heat.

Once all clams have opened, add the noodles and mix well to combine, careful to keep clams in their shell for serving.

Heat your roti bread as per directions.

Garnish with more fresh coriander and lime wedges.


11 views0 comments

Recent Posts

See All


bottom of page