Clams and Mussels in Thai Curry Sauce

Name: Clams and Mussels in Thai Curry Sauce
Ingredients: 2 tablespoons vegetable oil; 1 3-inch piece ginger, peeled and finely chopped; 3 cloves garlic, finely chopped; 1 to 2 Thai chile peppers or jalapenos, seeded and chopped; 2 tablespoons Thai red curry paste; 1/2 cup ketchup; Juice of 2 limes, plus lime wedges for serving; 16 littleneck clams, scrubbed; 1 3/4 pounds mussels, scrubbed; 1 small red bell pepper, cut into thin strips; 3/4 cup fresh cilantro; 3/4 cup fresh basil; Crusty bread, for serving (optional)