1 In a wide shallow pot with a lid heat chilis, sake, smashed ginger, smashed lemongrass, smashed garlic and 300mls of water.
2 Once the liquid in the pot comes to a boil add clams, over to steam and infuse for 3 minutes. As the clams open they release the beautiful salty juices that are protected by the shell.
3Remove the clams as they open into a serving bowl along with some stems of cooked lemongrass.
4 Once all the clams are removed pour hot broth over them and then scatter over finely chopped ginger, finely chopped lemongrass, coriander leaves and kaffir lime leaves.
5 If you like it hot, feel free to add chopped fresh chili and nice crack of black pepper.