Little Neck Clams in Coconut Curry Soup

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Clams! Yum right? I always wanted to learn how to cook these little suckers, but I was always worried that they might be too complicated. I was pleasantly surprised to learn that they are even easier than making an omelette!  Seriously no joke here people, this dish is so easy, but so delicious that it will make even your most anti-seafood friends scarf down bowl after bowl of this yummy dish!

I don’t know about you, but I love curry. Anything in curry makes me happy. A soup that combines the rich spiciness of curry with the crisp sweetness of coconut is perfect for me. I know that often times many foreigners don’t like to cook with curry, but I really love the extra kick it adds to all of my food.

Today I will be sharing with you a quick easy recipe you can make with Little Neck Clams.

Little Neck Clams

Little Neck Clams

For starters what are little neck clams you may ask? Well these edible clams are little marine mollusks that live along the eastern coast of North & Central America. They are also called: hard clams or chowder clams. These clams come in many different sizes.


Some are really small.

Some are large.

Some are large.

Looking at these little creatures at first it might be hard to imagine someone actually eating them. These clams can be prepared in several ways. They can be eaten raw with cocktail sauce, horseradish, and lemon. They can be steamed and dipped in butter. Most of the time though this breed of clam is most often used in soups and stews.

Today I’m going to share with you all a recipe I learned for Little Neck Clams in Coconut Curry.

Little Neck Clams in Coconut Curry Soup


  • 3 cups of store bought Tamarind Chili Sauce
  • Sesame Oil
  • 2 tablespoons of chopped shallots
  • 2 teaspoons of diced peeled ginger
  • a pinch of chili powder
  • 1 cup of thickly sliced white mushrooms
  • 3 cups of little neck clams
  • 1- 8 oz. can of coconut milk ( you can add more coconut milk if you want more soup liquid).
  • 1 tablespoon of fresh cilantro
  • Optional: Plain rice crackers as garnish


  • a pan
  • a wok
  • cutting board
  • sharp knife
  • slotted spoon for stirring the clams
  • a stove


  1. If your clams are frozen then first you need to let them thaw.  Make sure to thaw them overnight by soaking them in clean water in a bowl in the refrigerator the day before you will cook with them. Just place the frozen clams in an airtight container filled with ice water that is enough to cover them all completely.  Raw clams only survive two days in the refrigerator before bacteria renders the seafood unsafe to eat. So if you thaw them out you need to be ready to use them immediately.
  2. After your clams have been thawed you want to quickly rinse them off in cool water making sure to remove any grime or sand that might have come out of them while they thawed.
  3. To cook the clams first wash, dry, and chop up your shallots, ginger, mushrooms, and cilantro.
  4. Next take out your wok and turn the heat on to medium. Put some sesame oil in the wok and then add in the chopped shallots, ginger, and mushrooms. Also add in the pinch of chili powder.  Stir the ingredients in the pan for about a minute in the pan before you add in anything else.
  5. After that throw in the little neck clams into the wok with the shallots and mushroom. Let the mixture simmer in the water until it comes to a rolling boil. Allow the clams to cook in the boiling water. Allow the clams to simmer for 3 to 7 minutes. The clams should begin to open up on their own in this time period. If any of the shells have not opened after 7 minutes discard them because this means that the clams aren’t fresh enough to eat.
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This is how they should look after the clams have boiled.

6. Once the liquid has boiled and most of the clams have opened up add in the coconut milk and wait for the mixture to come to a boil again.

7. Add in the cilantro and the 3 cups of Tamarind Chili sauce and stir into the pot until the sauce dissolves into the liquid soup. Wait until the sauce comes up to a boil again.

8. After the sauce has boiled, add in the entire can of coconut milk, and mix it in. Just as a note: coconut milk and coconut crème are two different things. Coconut crème is too thick to be used in in this dish, and it will not dissolve to form the soup, so make sure that you use the milk.

9. Allow the mixture to continue to cook until the rest of the shells open for about 3 more minutes then turn off the heat.

10. Put the soup in a bowl and top it with a rice cracker and serve. You can also pour this soup  on top of some steamed rice and eat it like that. Bon apetit!

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This is how your soup and clams will look like when they are done! Delicious!


Crunchy Deep-Fried Risotto Cake Fries and Sesame Crusted Seared Albacore Tuna with Chili Mayo Sauce

Hello all! I hope that you are doing well this evening! I am so excited today to be sharing these recipes with you all! This is my favorite dish combination that I learned how to make in the past few months. Today, I am going to share with you all  three, yes three, recipes for : Crunchy Deep-Fried Risotto Cake Fries, Sesame Seared Albacore Tuna, and Chili Mayo sauce. These dishes are much easier to make than they sound. They make a nice, quick,& easy, yet fancy dinner for a night in. It will definitely impress your loved ones and dinner guests.

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Crunchy Deep-Fried Risotto Cake Fries 


– Ready made frozen lobster risotto

– Panko Bread Crumbs

– White flour

– Eggs

– Oil to fry the cakes in


– Knife

– Bowl

– a pot with oil or a deep fryer


If you remember a few weeks back I had a post about how to make an Asian lobster risotto. At the end of that post we ended up with this:

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The lobster risotto

If you don’t remember how to make this risotto no worries! You can find the recipe here:

After I finished making the risotto  and used a bit of it for that recipe I put the rest of it into a glass pan and stuck it in the freezer so I could use it at a later time.

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The frozen risotto in a pan.

1. The first thing that you want to do is get your frozen risotto out of the freezer and cut it up using a sharp knife into mini “cakes” about the size of a mozzarella cheese stick. Try to cut them evenly. You want to do this quickly so your risotto doesn’t melt.  If it melts it will be very hard to deep fry because the mixture will not hold it’s shape.

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Here are the mini sticks of the risotto that I cut. Each is about the size of a Jenga block.

2. After you cut your risotto into the blocks. First coat the risotto cakes in plain dry white flour. You want to make sure that it is covered in flour so the egg wash from the next step will stick to it.

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Cover the cakes in white flour.

3. Next you want to make an egg wash by whisking a few eggs together until they become liquid like. Make sure that the yolks and whites are completely mixed.  After that dip your flour coated cakes into the egg wash and make sure that they are completely covered in egg. You want it to be covered well with the eggs so the panko bread crumbs from the next step will stick.

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After the egg wash it should look like this. It is okay if a few bits of flour are peeking through.

4. Then pour some Panko breadcrumbs onto a plate and cover your cakes in it. When you are doing this step, press the crumbs into the cake using your fingers so they will stick. You want to try to get as much of the breadcrumbs as possible on there because they will form the crispy outer layer of the cakes when they are fried.

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Covered with the Panko breadcrumbs.

5. The last step is to deep fry your cakes. You can use an industrial grade fryer or you can just put oil in a pot at home and deep fry them in that. It is best to use canola oil for this.Pour the oil into your pot or fryer and turn on the heat. Wait until the oil is approximately 165 degrees Fahrenheit before you drop the cakes in so that way they will cook thoroughly. Remember that the cakes are partially frozen on the inside still. Once the oil is hot, drop the cakes in, and let them fry for 3 to 4 minutes or until golden brown. When they become that color take them out of the fryer, let the excess oil drip off for a few moments, and then serve immediately while they are still hot.

Note: You do not have to cut the risotto up into mini cakes. You can also cut it into a large block and deep fry that. It will just take awhile longer in the fryer to cook.

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This is how they should look when they are done in the fryer.

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This is how they will look like when they are done. Yummy right? They kind of look like fish sticks.

Sesame Crusted Seared Albacore Tuna 


– Raw Albacore Tuna

– Raw Untoasted Sesame Seeds

– Italian Seasoning

– Crushed Red Pepper

– Powdered Garlic

– Salt

– Canola Oil to fry the Tuna in


– Frying Pan

– Stove


The second part of our dish today is sesame crusted seared tuna.

1. Get out your frying pan.

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2. Make a dry rub to coat your piece of tuna by combining: raw sesame seeds, Italian seasoning, red pepper, garlic, &     salt. You want to have an equal ratio of all of the parts ( for example 1:1:1:1:1).  Pour the dry rub mixture over the tuna in a plate. Use your fingers to press it into the fish. It should stick to the fish easily. Make sure to cover all of the exterior of your filet. We will pan sear this rub into the fish and it will make a nice crunchy exterior.  Once you are done coating it set it aside for a moment.

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3. Next you want to get out a frying pan. Pour in enough canola oil to coat the entire bottom of the pan. Turn on the stove to a medium heat. Wait until the oil begins to simmer, then drop in your piece of tuna.

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4. Sear each side of the tuna until the seeds on that side become a golden brown color, then flip it onto another side. If you overcook a side, the sesame seeds will burn and will taste bitter.To avoid this once the seeds on the bottom become golden brown, flip it over.

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5. You can also tell by looking at the sides that the “cooked” tuna becomes white vs. the pink rare inside. Try to cook each side evenly. You can tell this just by looking at the color from the side. Tuna is a mild fish. Make sure that once you start to cook it that you don’t cook it past medium or it will become too dry. After all of the sides are cooked evenly remove the fish from the pan, transfer it to a cool plate, and allow it to rest for a while before you attempt to cut into it so it will remain juicy, and it will be easier to cut. After it rests it is ready to eat!

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Disclaimer: Just a note about using Albacore Tuna. Make sure not to overeat this type of fish. Albacore Tuna has a very high mercury content and eating too much of it will put you at risk for mercury poisoning. So indulge yourself with this recipe on occasion, but do not over-indulge.

A condiment that pairs nicely with this dish is chili-mayo sauce. In the pictures below it is the orange sauce on the plate. This is a quick, easy sauce to whip up and it makes for a nice dipping sauce for both the risotto fries and the tuna.

Chili-Mayo Sauce

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– 6 tablespoons of Japanese Mayo

– 1 teaspoon of Sweet Chili Sauce

– 1 teaspoon of Normal hot chili sauce


– bowl

– spoon


1. Combine all of the ingredients in a bowl. Mix together and serve immediately. Can be stored in an airtight container in the refrigerator for about a week.

When I was plating this dish I used some pea sprouts and sliced radish as garnishes, along with the orange Chili Mayo Sauce on the plate.

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Bon Appetit! Let me know how it turns out in the comments! If you have any questions at all please let me know in the comments! I’d be happy to answer them!

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