Begin by discarding any open clams and rinsing the remaining ones under cold water. Soak the clams in a bowl of cold water mixed with sea salt for at least 1 hour.

In a large, heavy-bottomed pan, melt 1 tablespoon of unrefined coconut oil over medium heat. Add sliced medium red onion and sauté for about 3-4 minutes.

Bruise the lemongrass stalk with the back of a knife and add it to the pan. Stir in minced fresh ginger, chopped garlic cloves, and crushed red pepper flakes. Sauté for 2-3 minutes.

Pour in ½ cup of dry white wine to deglaze the pan, using a wooden spoon to scrape up any flavorful bits. Allow the wine to simmer for 3-4 minutes.

Stir in 1 tablespoon of light brown sugar, 2 tablespoons of fish sauce, 2 cups of vegetable or chicken stock, and 1 cup of full-fat unsweetened coconut milk. Bring to a gentle boil.

Once the broth is boiling, carefully add the prepared clams to the pot. Cover the pan and cook for 5-8 minutes, or until the shells open fully.

Divide the broth and clams into bowls, garnish with scallions and cilantro. Serve with crusty sourdough bread on the side.