Trim, peel, and small dice <quantity>1</quantity> shallot

Peel and smash <quantity>1</quantity> garlic clove

Thinly slice <quantity>2</quantity> spring onions

Pick <quantity>3<unit>sprigs</unit></quantity> of lovage. Thinly slice and keep the leaves and stems separated

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a saucepan over medium heat

Add the chopped shallot, lovage stems, smashed garlic, and <quantity>1</quantity> cardamom pod

Add <quantity>2</quantity> kaffir lime leaves and stir until the shallot starts to lightly brown

Add <quantity>1<unit>kg</unit></quantity> of medium clams

Add black pepper and red chili flakes to taste and stir to combine

Add <quantity>2<unit>tbsp</unit></quantity> of butter and stir

Add <quantity>3<unit>tbsp</unit></quantity> of white verjus

Add <quantity>1¼<unit>cup</unit></quantity> of coconut milk and let it simmer for 4m until the clams open

Add the lovage leaves and combine. Adjust seasoning with salt to taste

Transfer the clams to a serving bowl and spoon sauce over them. Top with more lovage leaves, scallions, and lime to taste. The clams with lovage sauce are ready

Just pick a piece of bread and enjoy!