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Soak Clams in cold water for about 20 minutes and scrub well. In
a large pot combine lime juice, coconut milk, Wine, Red Chili &
Curry Dip Mix, and garlic and bring to a boil, stirring, 2 minutes.
Next add Clams, tossing to combine. Cook Clams, covered,
stirring occasionally, until opened, about 8 to 10 minutes.
(Discard any unopened Clams.) Remove pot from heat and toss
in Cilantro and turn out into a large plate or bowl. Enjoy!
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