I can only get littleneck clams and that's what I use for this recipe. I soaked the clams in fresh cold water for 1 hour and then pour off the soaking water and briefly scrub the shells to get rid of dirts if any. Rinse with clean water and clams are ready to be used. Discard any clams that has chipped or broken shells
Cooking:
Mix the cornstarch with water and set aside. Preheat a large wok or saute pan. Add cooking oil. Stir fry garlic and ginger until fragrant, about 20 seconds or so. Add shallots, lime leaves or curry leaves and stir fry for another 30 seconds, then add the chili and stir fry for another 30 seconds. Add the clams followed by curry powder and seasonings and stir to mix. Add 1/4 cup hot water and then cover with a lid to let the clams steam-cooked for about 2 minutes
Uncover the lid and most of the clams should have opened up. Discard the ones that do not. Have a taste on the sauce, it should be savory, slightly spicy with a hint of sweetness. Adjust to your preference. Give the cornstarch slurry a stir and then pour into the wok and stir until the sauce is slightly thickened. Remove from the heat and garnish with chopped cilantro leaves and serve immediately