With clam season upon us here in the Pacific Northwest, there is more than a little pressure to get rid of the clams that I hoarded through the summer. When frozen properly in water, these suckers can take up a considerable amount of room in the freezer. As summer wears on and freezer space becomes more of a commodity, there comes a dawning realization that you really need to start cooking some clam-involved dishes. Clam chowder is the standby, but one can not live on clams chowder alone…and if you did, you would either be the size of a walrus or simply dead. It isn’t exactly low calorie or low fat. When preparing such dishes, I have hear whispers in the dark recesses of my brain reminding that heart disease is still the number one killer the United States.
This seafood curry is my attempt to incorporate clams into a tasty, yet reasonably heart-healthy main dish. Heck, there isn’t even any coconut milk in it. The formulation is somewhat Thai is style but probably pulls in more variety in fish than would be considered common. The yellow curry is slightly more mild and a bit sweeter than its green or red cousins and lines up well with the clams, which are also quite sweet. Fragrant notes are provided by the lemon grass and kaffir lime leaves. Turmeric and a bit of garlic provide some additional depth….