Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dry white wine
   2      tablespoons   chopped garlic
   1      stalk         lemongrass -- cut into
   1      piece         ( 1/3 cup)
   1      cup           clam juice
   4      dozen         clams -- in their shells
   2      cups          coconut milk
   1 1/2  teaspoons     green curry paste
     1/4  cup           sliced basil leaves
     1/2  teaspoon      chopped fresh chili pepper

Preparation:

In a large pan, combine the wine, garlic, lemongrass, clam juice and clams. Bring to a boil, reduce the heat and steam until the clams are open. Using a slotted spoon, remove the clams from the broth and set aside. Over high heat, reduce the liquid by one third. Then add the coconut milk and curry paste and mix well, cooking slowly for two to three minutes. Add the basil and chili pepper, stir and remove from heat. To serve, place a dozen opened clams in a deep dish or soup plate for each person, then ladle the sauce on top.