Prepare the clams by washing in cold water to remove any grit. Discard any broken shells or clams that are open.
Finely dice the garlic, shallot and chilli. Bruise the lemongrass.
Remove the leaves from the thai basil and the coriander and roughly chop.
To cook the clams, place them in a deep saucepan with a tight fitting lid. Add the coconut milk, herbs, chilli, garlic, shallot, lemongrass, coriander stalk and lime leaf to the pot and cook over a high heat with the lid on until all of the clams are open.
Serve in deep bowls with a wedge of lime.
«This dish works equally well with mussels when they are in season.»