Prepare the ginger by pealing and cutting into match size strips.

Steep the strips in hot water for a few minutes.

Remove the zest of 5-6 limes and set aside.

Fry onion and garlic and ginger in a large pan.

Add the clams and turn up to hot.

Add the lime juice to create steam and sprinkle the zest over the calms and stir.

When they open remove from pan and place on platter.  Sprinkle patter with chopped herbs (e.g. Coriander or parsley).