Start by dicing all bell peppers and carrot.

Cut lemongrass into shorter sticks (~ 3 inches), smash the end bulbs.

Finely crush garlic cloves.

In a deep sauce pan/wok/small dutch oven over high heat, add 1 Tbsp oil. When the oil is hot, add half of the garlic, stir well to saute until golden.

Now stir in lemongrass, bay leaf and chili pepper to your spicy tolerant. Keep stirring to prevent burnt until lemongrass giving off nice aroma.

Now pour in 2 cups of stock or coconut milk or water.

Season with 1 tsp salt, seasoning powder and ground pepper to taste.

Bring to boil then adjust heat to medium low and cook for 5-7 minutes to get all the essence.

Remove from heat. Carefully strain and reserve all the enhanced stock. Press and squeeze the solid to extract all the juice. Discard solid.

With the same pot over high heat, add 1 Tbsp oil.

Saute remaining crushed garlic till golden, then add dice carrot and bell pepper.

Stir to mix then add back the strained stock and bring to boil.

Add in cans clam, stir and reduce heat to simmering.

Simmer for about 10 minutes, then add coconut cream.

Stir well to mix and re-adjust seasoning to taste.

Remove from heat.

Serve hot with basil and a lime wedge as garnishment.