Begin by soaking the cleaned clams in fresh water for about 20 minutes. This helps purge any hidden sand or grit. After soaking, rinse the clams under cold water.

In a large pot, gently heat a can of full-fat coconut milk over medium heat, stirring occasionally. After about 3-4 minutes, when fragrant, prepare to add the aromatics.

Mix in the smashed lemongrass, minced garlic, and freshly grated ginger to the warm coconut milk. Continue to cook for 2-3 minutes to infuse the flavors.

Stir in fish sauce, fresh lime juice, and season with salt and black pepper to taste. If desired, add sliced red chili peppers. Cook for another 2-3 minutes.

Add the cleaned clams to the pot and cover. Steam in the aromatic broth for approximately 5-7 minutes until they open.

Discard any clams that remain closed after cooking. Gently stir the fresh clams to coat in the broth.

Serve the coconut broth and clams into individual bowls, ensuring each has a generous amount of broth.

Sprinkle fresh cilantro over each bowl for garnish before serving.