Start by cleaning the fresh clams thoroughly under cold running water to remove grit and sand. Soak them in a bowl of fresh water for about 20 minutes; this helps purge excess sand from the clams.

In a large pot, pour in the full-fat coconut milk and place it over medium heat. Gently bring the milk to a simmer, watching for tiny bubbles forming at the edges—this should take about 3-5 minutes.

Once the coconut milk is simmering, add in smashed lemongrass pieces, minced garlic, and grated ginger. Stir the mixture for 2-3 minutes, allowing the aromatics to infuse their fragrant flavors into the broth.

Next, mix in the fish sauce, fresh lime juice, and a sprinkle of salt and black pepper. If you enjoy a bit of heat, add the sliced red chili peppers at this stage. Stir well and let the broth simmer for another 2-3 minutes.

Drain the clams and add them to the pot, gently stirring them into the simmering broth. Cover the pot with a lid and let the clams steam for about 5-7 minutes.

After the cooking time, carefully take off the lid and discard any clams that have not opened.

Using a ladle, spoon the fragrant broth and clams into warm bowls, making sure each serving has plenty of the creamy broth.

To finish, sprinkle fresh cilantro on top of each bowl.