Preparation Steps

• Discard any clams that are open and do not close when firmly tapped. Place the rest in a colander.
• Rinse and scrub the clams to remove any sand or barnacles from the shells.
• Fill a large bowl with cold water and 3 to 4 tablespoons salt for every 6 cups water. Stir until most salt dissolves.
• Place the colander in the salted water and soak clams for at least 1 hour or up to overnight to release sand.
• Transfer clams to another bowl of fresh water to soak 15 to 30 minutes to remove excess salt.
• Heat coconut oil in a large pan over medium heat. Add onion and cook until translucent, about 3 to 4 minutes.
• Bruise the lemongrass stalks by firmly whacking with a wooden spoon, trim ends, and cut into 4-inch pieces.
• Add lemongrass, ginger, garlic, and crushed red pepper flakes to the pan. Cook until fragrant, about 3 minutes.
• Pour in the white wine to deglaze the pan. Simmer until reduced by half, about 3 to 4 minutes.
• Add brown sugar, fish sauce, stock, and coconut milk; bring to a boil.
• Add clams, boil until clams open fully, about 5 to 8 minutes. Discard any unopened clams and the lemongrass pieces.
• Divide clams and broth into bowls. Garnish with scallions and cilantro, serve with bread for dipping.