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In a small pot, cook rice in 3 cups of water according to package directions. Set aside.
Meanwhile, in a skillet or wok, heat olive oil and curry paste over medium heat for about 1 minute.
Add coconut milk and mix well. Cook sauce for about 1 minute, stirring until smooth.
Add Hunter Marine Vongole Clams, tomatoes and lime juice, and mix well. Let simmer for 18–20 minutes over medium heat until sauce is slightly thickened.
Serve clam curry over rice and garnished with cilantro.
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