Begin by thoroughly cleaning the fresh clams for your Coconut Broth Clams with Lemongrass. Soak them in a bowl of cold water for about 20 minutes to help remove any sand or grit.

In a large pot, pour in one can (14 oz) of creamy coconut milk and turn the heat to medium. Allow it to gently simmer, stirring occasionally for about 3-4 minutes.

Once the coconut milk is simmering, stir in the smashed lemongrass, minced garlic, and grated ginger. Continue to cook for another 2-3 minutes.

Mix in the fish sauce, fresh lime juice, and generously season with salt and black pepper to taste. If you enjoy a bit of heat, now's the time to add your sliced red chili peppers.

Carefully add the cleaned clams into your fragrant broth, making sure they are submerged. Cover the pot with a lid and steam the clams for 5-7 minutes.

Once cooking is complete, remove the pot from heat and check for any unopened clams. Discard these clams as they may not be safe to eat.

Ladle the warm broth along with the clams into bowls, ensuring that each serving is generous with the delightful broth.

Just before serving, sprinkle fresh cilantro over each bowl for an extra hint of freshness.