The Greenest Coconut Curry with Clams and Rice Noodles

Name: The Greenest Coconut Curry with Clams and Rice Noodles
Ingredients: 2 serrano chiles, 1 coarsely chopped, 1 thinly sliced; 1 3-inch piece ginger, peeled, thinly sliced; 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced; 2 garlic cloves, smashed; 1 tablespoon fish sauce; 1 tablespoon light brown sugar; 1 5.4-ounce can coconut cream; 3 cups cilantro leaves with tender stems; 3 cups basil leaves, plus more for serving; 2 tablespoons virgin coconut oil or vegetable oil; 36 littleneck clams (about 4 pounds), scrubbed; 8 ounces rice stick noodles; ½ lime; Kosher salt