Begin by cleaning your clams thoroughly to remove any sand. Soak them in a large bowl of cold water for about 20 minutes.

In a large pot, pour in the coconut milk and set the heat to medium. Bring the coconut milk to a gentle simmer, stirring occasionally.

Once the coconut milk is simmering, add the smashed lemongrass stalks, minced garlic, and grated ginger to the pot. Stir the ingredients together.

Next, add the fish sauce, lime juice, and a pinch of salt and pepper to the broth. If you like a kick of heat, toss in some sliced red chili peppers.

Gently add the cleaned clams to the pot, cover with a lid, and steam for 5-7 minutes until the shells open.

After steaming, carefully uncover the pot and discard any unopened clams.

Ladle the aromatic broth and clams into individual bowls and sprinkle fresh cilantro over each bowl before serving.