In a skillet or dutch oven over medium high heat, add ghee or avocado oil and sauté ginger and garlic until fragrant, about 2-3 minutes.
Add green curry paste and brown sugar and cook for 1 minute. Mix well with garlic + ginger mixture.
Add chicken broth and coconut milk. Stir well and bring to a boil, then add clams and kaffir leaves or lime zest. Once mixture comes to a boil again, lower heat to a simmer and cover.
Cook for 5-7 minutes or until clams have fully opened. Discard any clams that remain closed.
Add fish sauce and lime juice and stir.
Serve with jasmine rice and top with chopped cilantro.