The Greenest Coconut Curry with Clams and Rice Noodles

Ingredients

2		serrano chiles (1 coarsely chopped, 1 thinly sliced)
1 3-inch piece		piece ginger, peeled, thinly sliced
2		lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 cloves		garlic cloves, smashed
1 tbsp	15 ml	fish sauce
1 tbsp	15 ml	light brown sugar
1 5.4-ounce can		coconut cream
3 cups	720 ml	cilantro leaves with tender stems
3 cups	720 ml	basil leaves, plus more for serving
2 tbsp	30 ml	virgin coconut oil or vegetable oil
36		littleneck clams (about 4 pounds), scrubbed
8 ounces	225 g	rice stick noodles
1/2		lime
to taste		Kosher salt

Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5-7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.