1. In a large soup pot, melt ghee over medium heat.
2. Brown garlic, chilies, and galangal until fragrant.
3. Add curry paste and cook for about 3 minutes, browning the paste.
4. Stir in chicken broth, coconut milk, lime juice, and fish sauce. Turn temperature down to simmering heat.
5. Crack lemongrass by striking along the length with the back of a chef’s knife.
6. Add kaffir lime leaves and lemongrass (use like bay leaves- you don’t have to eat them).
7. Simmer cauliflower until close to the desired doneness.
8. Add bok choy, mangos, bell peppers and clams. Cook until clam shells open (only a few minutes).
9. Remove from heat, discard clams that did not open and lemongrass. Mix in cilantro.
10. Serve over riced cauliflower and top with more fresh cilantro and cut limes.
11. Don’t forget a bowl for people to put empty shells and kaffir lime leaves in.

Clam Preparation:

• Clams should be alive when you cook them, so all uncooked clams should close when you’re handling them (they can be open in the water, but will respond when you tap on them).  Any unresponsive clams should be discarded.
• Clean barnacles and dirt off shells with brush or kitchen scrubber.
• Keep clams in cool water with ice cubes, completely submerged, and keep dark (for 20 minutes to an hour.  While they soak, they will spit out salt, sand and other particles.  By adding a couple tablespoons of cornmeal or oatmeal to the water you can help the clams de-grit. You can rinse the clams a second time in a fresh bowl of cold water if desired.
• Clams cook very quickly (as most seafood), and overcooking will cause them to be tough and rubbery.  Clams are cooked when shells open.  Any clams that do not open after cooking should be discarded as they were not alive to start, and could be contaminated with bacteria, etc.