Thai Clam-Potato Curry

We order all our seafood using this app called FreshtoHome. An order placed in the evening results in delivery between 9am and 11am, and I’m speaking of Greater NOIDA. Another reason I like using this app, is the variety of fish delivered is restricted to what they have in stock, and not what the local residents prefer buying.

This means, we have access to lesser available varieties of seafood, such as clams, mussels, shark and all manner of other species, in addition to their being fresh and free of preservative chemicals.

We picked up a batch of tiny clams this time. Remember to clean your clams thoroughly, including picking out bits of seashells as well as soaking them for a while in water so the sand that’s inside them can sink to the bottom. Even better was a suggestion from a friend, Apolina, a marvellous cook. She suggested they be placed in a sieve that’s partially immersed in water, so the clams stay on the sieve while the sand filters down.

How do they taste? If you’re new to seafood, clams are a great place to start, as they don’t have that strong fishy smell that quite a few sea creatures tend to bring along with them. Some of us, like me, think it’s an aroma, while others think it’s a stink. Your call. Clams have a bit of a bounce and in my opinion, must retain that bounce. They mustn’t be mushy or extra soft and all of that – do that to your red meat – cook the living daylights out of it, as contradictory as that sounds. Seafood? We have to be a little more delicate. So there’s a bit of a bite in clam meat, a slight bounce and a distinct aroma and flavour that you’ll come to associate with molluscs.

Cooking was quite simple. When using coconut milk, make two versions – one thin and the other, thick. The thicker one is used to finish the curry, while the thin one is for cooking. The thicker one is prone to curdling and must be treated delicately.

Ingredients:

  • Clams, 500g
  • Tom yum paste, 50g
  • Onions, 2 large, sliced
  • Potatoes, 2 medium, diced small-medium
  • Coconut milk, thin, 500ml
  • Coconut milk, thick, 200ml
  • Oil, 2 tablespoons

Method:

  1. Heat the oil
  2. Fry the onions for a bit
  3. Add the tom yum (or other) paste
  4. Fry a bit more
  5. Add the clams; fry
  6. Add thin coconut milk and potatoes; mix well
  7. Cover and simmer for 8 – 10 minutes while the potatoes (and clams) cook.
  8. Add thick coconut milk and simmer for another 5 minutes.
  9. Adjust seasoning
  10. Serve with hot rice.

Notes:

  1. Remember to clean them well.
  2. Did I mention cleaning them properly is important?
  3. Don’t forget to clean them thoroughly.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.