Phuket Style Clam Hot Pot, Coconut Milk, and Red Curry

Photos courtesy of cookbook photographer Greg Bertolini, recipe adapted from the book Flying Pans: Two Chefs, One World
Adapted by
June 2011
Yield: 6 Servings


⅓ cup sea salt
¼ cup cornmeal
6 pounds manila clams, cleaned
2 tablespoons peanut oil
½ cup sliced shallots
4 cloves garlic, minced
12 medium shiitake mushrooms, stemmed, quartered
2 links andouille sausage, sliced ¼-inch thick
1 tablespoon brown sugar
1 teaspoon red curry paste
1 tablespoon fish sauce
¾ cup white wine
1½ cups coconut milk
1 stalk lemongrass, crushed
⅓ cup minced cilantro leaves
⅓ cup sliced scallions
⅓ cup chopped honey-roasted peanuts
5 small Thai red chilies


Add 1 gallon of cold water to a large pot. Stir in the salt and cornmeal. Add the clams. Soak for 45 minutes to purge sand. Remove the clams from the water. Transfer to a colander. Add the peanut oil to a large skillet over medium heat. Add the shallots, garlic, mushroom, and sausage. Cook for 2 minutes without browning, stirring often. Add the sugar, curry paste, fish sauce, white wine, and lemongrass. Bring to a simmer. Add the clams, coconut milk, and chilies. Cover. Increase heat to high. Bring to a boil. Uncover. Using a slotted spoon, rotate the clams from bottom to top to ensure even cooking. Cover. Cook until shells open. Add the cilantro, scallions, and honey roasted peanuts. Toss and serve.