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Ingredients:

• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 2 teaspoons ground chili paste, or to taste
• 1 teaspoon dried red chili flakes
• ½  tablespoon minced lemon grass
• 1 stalk fresh lemon grass, cut into 3-inch pieces (optional)
• 2 cups unsweetened coconut milk
• 1 ½ tablespoons fish sauce
• ½  teaspoon fresh lime juice
• 4 dozen fresh manila clams, scrubbed clean
• 10 fresh cilantro sprigs for garnish

Directions:
Heat the oil, garlic, chili paste, and chili flakes in a sauté pan over moderate heat. Add the minced lemon grass and stir until mixture is nicely fragrant, about 1 minute. Reduce heat, and add the lemon grass stalk, coconut milk, fish sauce, and lime juice and bring to a slow boil. (The gentle boil will help extract the flavor from the lemon grass.) Add the clams, and then cover with a lid. Let clams cook until they open, about 3 to 4 minutes. Remove from heat and serve the clams with the broth immediately. Garnish with cilantro sprigs.