Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   2      tablespoons   vegetable oil
   2      large         onions -- cut into thin rings
   2      small         fresh hot chiles -- cut into thin rings
   1      tablespoon    grated fresh ginger
     1/2  teaspoon      ground coriander
     1/2  teaspoon      ground turmeric
     1/8  teaspoon      ground cinnamon
     1/8  teaspoon      ground cardamom
     1/4  teaspoon      cayenne
     1/3  cup           shredded fresh coconut
     1/4  cup           fresh lemon juice
     1/2  teaspoon      minced fresh cilantro
     1/2  teaspoon      sugar
                        salt to taste
   6      dozen         small clams -- well scrubbed
                        cilantro sprigs and lemon slices -- for garnish

Preparation:

Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight fitting lid. Add the onions and fresh chiles and sauté until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chiles for about 2 minutes. Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open. With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and, stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.