3 lbs littleneck clams
3-4 cloves garlic, minced
1 stick lemongrass, cut into several 3-inch segments and crushed
1 tbsp peanut oil
1 can (14 oz) coconut milk
1 tbsp red curry paste
2 tbsp fish sauce
1 tbsp sugar
1/4 cup basil, rough cut

Saute the garlic in oil for a couple minutes, then add lemongrass. Cook another minute or two before pouring in can of coconut milk. Stir in red curry paste, fish sauce, and sugar. Bring to boil. Add clams and cover. When clams have opened (after 4 minutes or so), remove from heat and stir in basil. Serve immediately with bread for dipping.