Special equipment: a mortar and pestle
Add the garlic, ginger, shallots and chilies to a mortar and pestle and pound to a nice paste.
Heat a wok. Add the olive oil, followed by the lemongrass and saute until fragrant. Add the garlic-ginger paste and saute for 1 minute more.
Add the coconut water and tamarind to the wok and mash it into the broth until dissolved. Bring a boil and add the fish sauce; stir, then add the clams. Place the razor clams on top. Cover and cook until the clams open, about 2 minutes.
Add the lime zest and juice and cherry tomatoes to the wok and cook for another minute. Stir, and add the samphire, dill and scallion.
Transfer the stew to a serving bowl, garnish with the fried garlic and serve.
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