Mussels and Clams in Lemongrass Broth

2 tablespoons oil
1/2 a small onion chopped
2 tsp garlic minced
3-4 sticks of lemongrass, bottom few inches only, outer leaves peeled and sliced in half lengthwise
6-8 slices of ginger, peeled
1 cup water
1/4 cup chopped cilantro, diveded
1/4 cup dry vermouth or any dry white wine
1/2 tsp salt
1/4 tsp ground pepper
1 pound clams in shells, scrubbed and soaked in water 1/2 hour
1 pound mussels in shells, scrubbed, debeared and soaked in clean water 1/2 hour
1/4-1/2 cup coconut cream, depending on preference
lemon
4 green onions sliced

Heat oil in pot over medium heat, add onion, garlic, lemongrass and ginger. Saute 2 mintes until tender. Add water and bring to a boil. Reduce heat and simmer for 3 minutes. Add 1/2 of cilantro, 2 tblsp, cook 1 minute. Add vermouth, salt and clams. Cover and simmer 3 mintues. Uncover, if 1st clams are starting to open, remove as much of the lemongrass, ginger, onion, cilantro as possible with a sieved ladle. If no clams open, cover and cook another minute or two. Once a few clams have opening, add mussels and cover 3 mintues. Open. If all have opened, add coconut milk. Adjust seasoning. Squeeze 1/2 a lemon into sauce and add green onions and cilantro. Stir. Serve with rice.