Soak fresh clams in cold water for about 20 minutes. Rinse thoroughly.

Heat vegetable oil in a large pot over medium heat. Sauté diced onion for 3-4 minutes until translucent.

Add minced garlic and grated ginger; cook for 1 more minute.

Mix red curry paste into the pot; cook for 1-2 minutes.

Blend in coconut milk and broth; bring to a gentle simmer.

Add fish sauce and lime juice. Taste and adjust seasoning if needed.

Place drained clams into the broth, ensuring they are submerged; bring up to a steady simmer.

Cover tightly and steam clams for 5-7 minutes until opened.

Garnish with cilantro and serve with lime wedges and crusty bread or rice.