1. Chopped green onion and ginger.
2. Finely chop small onions.
3. Melt the butter, sauté the onions and lemongrass toppings over high heat.
4. Add coconut milk and Korean hot sauce.
5. Pour in the clams and fry until ripe, cover the pot and simmer for 3-5 minutes on medium heat.
6. Just add a little lemon juice before serving.
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