1 tbsp vegetable oil
1 leek, sliced
3 spring onions, sliced
4 cloves garlic, crushed
1 lemongrass stalk, thinly sliced
2cm piece ginger, peeled and finely grated
2 small red chillies, sliced
4 cups fish stock
400ml coconut milk
500g sweet potato, peeled and roughly chopped
6 kaffir lime leaves
500g littleneck clams
500g mussels, cleaned
coriander leaves, to serve
chilli oil, to serve
Heat the oil in a large saucepan over medium heat, add leek, spring onions, garlic, lemongrass, ginger and half the chilli, cook for 2-3 minutes or until softened. Add fish stock, coconut milk, sweet potato and lime leaves and bring to the boil, reduce heat to low and simmer for 15 minutes or until the sweet potato is just tender.
Add the clams and mussels, cover and cook for a further 2-3 minutes or until the shells open.
Serve topped with coriander leaves, chilli oil and remaining chilli.