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Truffle Curry Clams
Bring bold, coastal flavors to your table with these Truffle Curry Clams. Fresh clams are gently steamed in a fragrant coconut curry broth with sun-dried tomatoes, fresh cilantro, and bright lime, then finished with a drizzle of Sabatino Calabrian Truffle Crunch for a spicy, umami-rich finish. Serve with plenty of crusty bread to soak up every last drop.
Ingredients
1 cup coconut milk
2–3 tablespoons curry paste (adjust to taste)
¼ cup sun-dried tomatoes, chopped
¼ cup fresh cilantro, chopped, plus more for garnish
Zest and juice of ½ lime
Lime wedges, for serving
Sabatino Calabrian Truffle Crunch, to finish
Method
- In a medium saucepan over medium heat, whisk together the coconut milk and curry paste until smooth and well combined.
- Stir in the chopped sun-dried tomatoes, cilantro, and the lime zest and juice. Simmer for 2–3 minutes to allow the flavors to blend.
- Add the cleaned clams to the pan, cover with a lid, and steam for 5–7 minutes, or until the clams have opened. Discard any clams that remain closed.
- Remove from the heat and finish with a generous drizzle of Sabatino Calabrian Truffle Crunch.
- Garnish with additional fresh cilantro and serve with lime wedges on the side. Enjoy immediately with toasted bread for dipping.
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