THAI RED CURRY CLAMS - Dish off the Block

Ingredients

• 3-3 ½ pounds littleneck clams in the shell
• 3 tablespoons olive oil
• 1 small onion, chopped
• 1 ½ tablespoons fresh ginger root, peeled and minced
• 6 garlic cloves, chopped
• 1 jalapeno pepper, minced including seeds
• 1 red bell pepper, chopped
• 3 tablespoons Thai red curry paste
• 1, 13.5 ounce can unsweetened coconut milk
• 1 cup chicken stock
• 1 tablespoon fish sauce
• 1 ½ tablespoons brown sugar, packed
• ½ cup scallions, chopped
• 2 tablespoons Thai basil leaves, chopped
• 1 tablespoon cilantro leaves, chopped