Prik Khing Curry Clams

published Jul 24, 2020
Prik Khing Curry Clams

Prik khing curry paste adds a spicy aromatic kick to steamed clams.

Serves4 to 6

Prep10 minutes

Cook20 minutes

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Credit: Jason Rampe

I love steamed clams, and consider them to be one of the unsung heroes of weeknight cooking. No matter how you dress them up, clams come together in under half an hour, but look and taste like you spent way more time and work on them.

Nothing proves this more than flavoring clams with Prik Khing Thai curry paste. It packs in maximum flavor with no work on your end — simply add a tablespoon to the pot with your aromatics, add 1/2 cup water, then add the clams and stir to coat. As the clams simmer and begin to pop open, the curry paste’s flavorful base of galangal, chiles, and lemongrass infuses each one with flavor.

More about my love for this curry paste: Prik Khing Curry Paste Is My Pantry’s Weeknight Hero

Credit: Jason Rampe

Prik Khing Curry Clams

Prik khing curry paste adds a spicy aromatic kick to steamed clams.

Prep time 10 minutes

Cook time 20 minutes

Serves 4 to 6

Nutritional Info


  • 2 pounds

    littleneck clams (about 36)

  • 1/2

    medium shallot

  • 2 cloves


  • 2

    medium scallions

  • 1 (3-inch) piece

    fresh ginger

  • 1 small bunch

    spinach (about 2 1/2 ounces)

  • 3 tablespoons

    refined coconut oil

  • 1 tablespoon

    prik khing curry paste, such as Maesri

  • 1/2 cup

    cup water

  • Kosher salt


  1. Scrub 2 pounds littleneck clams. Finely chop 1/2 medium shallot and 2 garlic cloves. Thinly slice 2 medium scallions, keeping the whites and greens separate. Peel a 3-inch piece of ginger. Finely chop 1 inch of the ginger. Cut the remaining 2-inch piece into matchsticks. Trim and coarsely chop 1 bunch spinach (about 3 loosely packed cups).

  2. Heat 3 tablespoons coconut oil in a large Dutch oven over medium heat until shimmering. Add the shallot, garlic, chopped ginger, and scallion whites, and cook until tender and translucent, about 4 minutes. Increase the heat to medium high. Add 1 tablespoon prik khing curry paste and cook until fragrant, about 2 minutes. Add 1/2 cup water and bring to a boil.

  3. Add the clams and stir to coat in the curry mixture. Cover and simmer, stirring occasionally, until the clams begin to pop open, about 8 minutes. Transfer the opened clams to a serving bowl and tent with aluminum foil. If some haven’t opened yet, cover and continue cooking. Remove and discard any clams that have not opened after 5 more minutes cooking time.

  4. Add the spinach to the pot and cook until wilted. Return the clams to the pot and stir to combine. Taste and season with kosher salt if needed. Sprinkle with the scallion greens and ginger matchsticks and serve.