Red Curry Clams

Ingredients

• 5 pounds littleneck, manila or other small clams
• 1 14-ounce can “lite” coconut milk
• ⅓ cup lime juice, plus lime wedges for serving
• ⅓ cup dry white wine
• 2 tablespoons brown sugar
• 1 ½ tablespoons Thai red curry paste, or to taste
• 1 tablespoon minced garlic
• 1 tablespoon fish sauce (see Note)
• 2 cups coarsely chopped fresh cilantro

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