Recipe Updated: April 26, 2023
Dive into the world of clam chowder with a delicious twist! Forget the traditional New England or Manhattan style, because this Red Curry Clam Chowder recipe is about to blow your taste buds away. Imagine succulent clams, tender potatoes, and a creamy broth infused with delightful curry flavors. It’s the perfect fusion of traditional and exotic, bringing a burst of creativity to your kitchen. This recipe is a must-try for everyone who loves exploring new and exciting flavors!
This tasty dish features fresh clams from the Oregon Coast. On a recent trip, my favorite sidekick, Ulli and I took the opportunity to dig for local clams… and to be fair, Ulli loves an excuse to dig anywhere.
How to Dig for Clams
Digging for clams is not as hard as you think. First, start with the basic equipment: a shovel and bucket. If it’s a cold day, remember sturdy boots for your feet and gardening gloves to protect your hands.
After arriving at the beach, start to look for shows or small depressions left by the clam after the tide has receded. Dig from the side, not from the top. Digging from the top risks damaging the shell. Remember to refill the hole after you have collected the clam.
Where to Find Clamming Spots on the Coast
If you have a vacation or day trip in mind, check local websites for recommendations on the most successful spots in that area. The Oregon Department of Fish and Wildlife has extensive information (and maps!) for the most popular bays like Yaquina and Coos. Local bait shops can also be excellent resources.
On the day of the dig, look at the tide schedules. Clams are harvested at low tide.
It is also important to check it is safe to dig. In Oregon, there is a hotline: Oregon Department of Agriculture Shellfish Information Line, 1-800-448-2474. Also, make sure you have all of the necessary licenses and permits to clam in your area. Nothing spoils a bowl of clam chowder like a hefty fine!
If you are not successful in your coastal foraging, there are plenty of fresh fish markets dotted along the coast. Some of my favorites are Luna Sea Fish House in Yachats and the Bandon Fish Market in Bandon, OR. Both also serve food if you need a quick lunch before prepping this recipe for dinner!
It’s no secret that I think curry makes an excellent complement to shellfish. Just check out my Beer-Steamed Mussels in Green Curry Sauce. However, this time I was looking for something more hearty after digging in the sand all day.
Red Curry Clam Chowder FAQ
- What is curry?
Curry is a blend of spices, such as coriander, cumin, mustard, and turmeric. It is commonly found in South East Asian cuisine. - What is the difference between curry powder and curry paste?
There are a few differences between curry powder and curry paste. Curry powder is found in Indian dishes, while curry paste is traditionally used in Thai cuisine. They are not completely interchangeable. Curry paste needs to be dissolved in liquid, while curry power can be used directly on meats and vegetables. - What is a curry clam chowder?
Curry clam chowder uses classic chowder ingredients like clams and potatoes but has a unique twist. The base of the soup is made from curry spices and coconut milk. - I couldn’t find clams. Can I make this chowder with different seafood?
Sure, mussels or shrimp would be excellent substitutions. - Can I make this chowder vegan?
The base of this chowder is vegan, deriving the creaminess from sweet potatoes and coconut milk. Make it vegan by leaving out the seafood. It makes a wonderful warm lunch, even without the clams!
Red Curry Clam Chowder is a delicious example of the possibilities of culinary creativity. The spice of the curry paste and the tender clams combine to create an unforgettable dish. Not only is it a unique take on a familiar favorite, but it also tastes amazing. If you decide to make this dish for your family, guests, or yourself, be prepared to be amazed! Once you’ve perfected your creation, don’t forget to share it with us by tagging #bewildeats on Instagram. With the help of an adventurous appetite and the willingness to explore different flavors and spices, anything is possible in the kitchen.
Red Curry Clam Chowder
Ingredients
- 4-6 cups water
- salt
- 2 large Japanese sweet potatoes peeled and cubed
- 2 tbsp grapeseed oil
- 1/2 white onion finely chopped
- 1 inch ginger grated
- 2 cloves garlic grated
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 4 cups seafood stock
- 1 cup coconut milk
- 2 lbs fresh clams cleaned
- 1 bunch fresh basil chopped
- 1 limes cut into wedges
Instructions
- Bring salted water to a boil in a large stock pot. Add sweet potatoes and cook for 5-10 minutes until tender. Drain and set aside.
- In the same pot, heat oil over medium-low. Add onion and cook for 2-3 minutes until fragrant. Add garlic and ginger. Cook for another 1-2 minutes. Add curry paste and fish sauce and stir until well combined.
- Pour the seafood stock and coconut milk into the pot. Simmer gently for 25 minutes.
- While broth is cooking, steam clams for approximately 5-7 minutes. Remove from shells and chop if desired. Stir in sweet potatoes and clams. Garnish with basil and lime wedges and serve.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
This recipe sounds fabulous. Do you have to go to an Asian market to find Japanese sweet potatoes or can I use “regular” sweet potatoes.
Japanese sweet potatoes can be found at most markets. They are the ones with purple skin. Any other sweet potato or yam also works for this soup.
Don’t steam the clams in water if you dug them fresh. Just put the clams in the pan and turn up the heat. They will release their own broth. I dig clams often, since I was a child. The broth is best when undiluted.
Thanks for the tip Nanci!