Steamed Kauai Clams with Lemongrass & Green Curry Sauce

This dish brings Hawaiian seafood together with Thai aromatics in a way that feels completely natural. Fresh clams steam open in white wine, garlic, lemongrass, and clam juice, then the broth gets reduced and enriched with coconut milk and green curry paste into a fragrant, creamy sauce that pools around the opened shells.

Removing the clams before building the sauce is the right call. Clams get rubbery fast with extended heat, so they come out as soon as they pop open while the broth reduces and concentrates. The coconut milk goes in after the reduction so it doesn’t break from prolonged boiling.

Fresh basil and chopped chili pepper stirred in off the heat add brightness and a little bite to every spoonful. The lemongrass perfumes everything with that citrusy, almost floral note that ties the whole bowl together.

Chef Tips

• Discard any clams that don’t open after steaming. Closed clams are dead and unsafe to eat.
• Cut the lemongrass into small pieces so it infuses the broth but can be easily avoided when eating.
• Reduce the broth by a full third before adding coconut milk. This concentrates the clam and wine flavors so they don’t get washed out.
• Serve with crusty bread for soaking up every drop of that green curry broth.

Variations

• Use mussels instead of clams for a more budget-friendly shellfish option.
• Add a squeeze of lime juice right before serving for extra acidity.
• Increase the green curry paste for more heat, or stir in a spoonful of red curry paste for a different flavor profile.