1. In a medium saucepan, combine rice and 13/4 cups of the water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover, and cook until water is absorbed, about 10 to 13 minutes. Fluff with a fork.

2. While rice cooks, heat oil in a large pot over medium heat. Thinly slice scallions and add to pot along with ginger. Cut lemongrass into thirds and bruise slightly with the back of a knife and add. Cook until fragrant, about 1 minute.

3. Thinly slice chili and add to pot with coconut milk, remaining 1⁄2 cup water, fish sauce, lime juice, and sugar. Increase heat to medium-high. When mixture simmers, add clams and cook, covered, stirring occasionally, until clams have opened, about 7 to 12 minutes. Discard any clams still closed.

4. While clams cook, tear the basil leaves into pieces. Transfer clams and broth to a large serving bowl, sprinkle with basil, and serve immediately with rice on the side.

Source: Hannaford fresh Magazine, September - October 2015