Begin by scrubbing the Little Neck clams thoroughly under cold running water to remove any dirt and sand. Discard any clams that remain open when tapped.

Soak the clams in a large bowl of cold water mixed with sea salt for at least 1 hour.

In a large pot, heat 2 tablespoons of unrefined coconut oil over medium heat. Add the sliced red onion and sauté for 3-4 minutes.

Incorporate the lemongrass stalks, minced ginger, minced garlic, and crushed red pepper flakes, cooking for an additional 3 minutes.

Pour in ½ cup of dry white wine and bring to a gentle simmer. Cook for about 5 minutes until the wine has reduced by half.

Stir in 1 tablespoon of light brown sugar, 1 tablespoon of Asian fish sauce, and 2 cups of vegetable or chicken stock. Add 1 can of coconut milk and bring to a boil.

Carefully add the soaked clams to the boiling broth and cover the pot. Cook for 5-8 minutes, or until the clams have opened up.

Ladle the broth and clams into bowls and garnish with scallions and cilantro. Serve immediately with slices of sourdough bread.