Servings: 4 to 6

Prepping Clams: subheading: Prepping Clams:
24 little neck clams or Manila clams, scrubbed 24 little neck clams or Manila clams, scrubbed
Salt Salt
Cold water Cold water
 
Broth: subheading: Broth:
½ medium onion or 1 shallot, thinly sliced ½ medium onion or 1 shallot, thinly sliced
1 teaspoon of yellow curry paste 1 teaspoon of yellow curry paste
2 large lemongrass stalks or 2 tablespoons of lemongrass paste 2 large lemongrass stalks or 2 tablespoons of lemongrass paste
3 tablespoons minced ginger 3 tablespoons minced ginger
5 garlic cloves, minced 5 garlic cloves, minced
½ teaspoon crushed red pepper flakes ½ teaspoon crushed red pepper flakes
½ cup dry white wine ½ cup dry white wine
1 tablespoon light brown sugar 1 tablespoon light brown sugar
1 tablespoon Asian fish sauce or soy sauce 1 tablespoon Asian fish sauce or soy sauce
2 ½ cups chicken stock 2 ½ cups chicken stock
Half of a 14-ounce can full-fat unsweetened coconut milk, shaken thoroughly before opening* *See Note* Half of a 14-ounce can full-fat unsweetened coconut milk, shaken thoroughly before opening* *See Note*
2 tablespoon of honey (Optional) 2 tablespoon of honey (Optional)
Salt and pepper to taste Salt and pepper to taste
Thinly sliced scallions Thinly sliced scallions
Fresh chopped cilantro for garnish Fresh chopped cilantro for garnish

Prepping Clams: subheading: Prepping Clams:
Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
Rinse and scrub the clams to remove any sand or barnacles from the shells.
Fill a bowl large enough to fit the colander with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most of the salt has dissolved.
Place the colander in the bowl of salt water and soak the clams for at least 1 hour and up to overnight, so they release any grit and sand. (Live clams will filter the water and push out any impurities in the process; the grit falls to the bottom of the bowl and the colander allows you to lift out the clams without disturbing the grit.)
Transfer the clams in the colander to another large bowl of fresh water and let soak for 15 to 30 minutes to remove excess salt.
Broth: subheading: Broth:
In a large pot, heat oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes.
Firmly whack the lemongrass stalks with a wooden spoon to bruise them, which helps release their aroma and flavor during cooking. Trim the ends, then slice the stalks into 4-inch pieces. (Or add paste if using).
Add the lemongrass (or paste) to the pot, then add the curry paste, ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 3 to 4 minutes.
Add the brown sugar, fish sauce (or soy sauce), stock, and coconut milk and bring to a boil.
Add the clams, return to a boil, and cook until the clams are fully opened, 5 to 8 minutes. If any clams remain closed, discard them. Discard the lemongrass.
Taste broth. Add salt, black pepper and/or honey to your desire.
Divide the clams and broth among individual serving bowls. Garnish with scallions and cilantro and serve with bread for dipping in the broth.

*I usually strain coconut milk first even after shaking it well. It tends to leave white bits in the broth I can't get rid of. If you don't have coconut milk, you can use cream instead.  *I usually strain coconut milk first even after shaking it well. It tends to leave white bits in the broth I can't get rid of. If you don't have coconut milk, you can use cream instead.