Clam Curry

Name: Clam Curry
Yield: Serves 4 servings
Cuisine: American
Ingredients: as needed Clams,; 1/2 box curry roux; 3 1/3 cups water (about 800 ml); 1 large potato; 1 large onion; 1 carrot; 1 little Worcestershire sauce

ひな丸丸 @cook_40057470

A delicious combination of flavorful broth from clams and curry. Even family members who usually don’t like shellfish loved this dish!
Recipe background:
I created this recipe to use up clams we gathered during clam digging.

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Ingredients

Serves 4 servings

as neededClams,
1/2 boxcurry roux
3 1/3 cupswater (about 800 ml)
1large potato
1large onion
1carrot
1little Worcestershire sauce

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Steps

1

Purge the clams of sand and wash them thoroughly.
2

Add water and bring to a boil. Once the clams open, pour the cooking liquid into a bowl and set the clams aside in a strainer.
3

Chop the vegetables as you would for regular curry. Sauté the onion in butter until soft, then add the other vegetables and sauté. Simmer the vegetables in the clam cooking liquid.
4

Add the boiled clams.
5

Skim off any foam as it forms. When the vegetables are tender, add the curry roux and Worcestershire sauce. If the flavor is too strong, add a little milk.
6

Serve on plates and top with the shelled clams.