Courtesy of Dailo.
Place clams in a stainless steel bowl and run under cold water for 30 minutes.
Using a mortal and pestle, pound half the galangal, white peppercorns, garlic, coriander stems, and minced lemongrass into a fine paste.
In a 4-quart sauce pan, add 2 tablespoons of vegetable oil on high heat and add your paste. Cook for 1 minute while stirring with a wooden spoon. Add chicken broth and lime leaves and bring to a boil. Reduce heat and simmer until flavours are melded, about 8–10 minutes. Strain broth into a clean stainless steel bowl large enough to hold the contents of the sauce pan; discard solids.
Remove clams from the water and place in a clean bowl. Add the other half of galangal, mushrooms, sliced lemongrass, sliced shallots, chili peppers, and New Zealand Sauvignon Blanc.
In a 4-quart sauce pan, add 2 tablespoons of vegetable oil on high heat and bring to a smoking point. Add the contents of the clam bowl in the sauce pan, place a lid on top and give the pan a couple of shakes. Steam your clams for 1 minute then lift the lid to add your broth. Bring to a boil and add coconut cream, fish sauce and palm sugar. Continue to boil until your clams are open. Stating the obvious: If there are 1 or 2 clams that haven’t open, don’t keep boiling your soup. Discard them. You don’t want to over cook the rest of your clams.
Lay out six soup bowls. Place 6 clams in each bowl and ladle the soup on top. Garnish with coriander