Cooking with Fresh Clams #2

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Ceylon Curry of Clams with Zucchini and Bell Pepper

I knew before I even left Ohio that I would make a clam curry dish, remembering the delicious Thai red curry I had made this past spring. But I am an avid reader of food articles and blogs and came across a New York Times collection of curry recipes that I had to check out. Included was a recipe for a Ceylon Curry of Oysters. I had to try this (using clams of course) because I have been on a bit of an Indian food kick lately, and of the many NYT recipes I have made, I have yet to make a bad one.

003I have been coming to Mitchelville Beach religiously for four years, and never before noticed a boundary sign for the public shellfish grounds, although I had checked the maps last spring and the area was included. I collected half a bucket full in short order, taking a few dozen more than I normally  w004ould since I had promised some to some neighbors. I’m can’t fathom how I’d use the whole half bushel I am allowed to take (twice a week!!); chowder perhaps?

I followed the quantities given in the recipe closely, substituting 36 littlenecks (what the heck) for the 12 oysters, and a teaspoon of crushed red pepper flakes for the serrano chili. . I added two small zucchini and a red bell pepper during the saute to make it a one dish complete meal. I served this over brown rice that did a wonderful job of collecting the yummy broth. I had never added lemon juice to a curry before and the bright acidity was a fantastic foil for the richly spiced coconut milk. This recipe was so simple to make that I will be making this one again.

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For ease of eating, I again removed most of the clams from the shell and dropped them back into the sauce, reserving a few for serving. A sprinkling of chopped scallion added an additional fresh note.

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