Instructions: In a medium-size saucepan, mix together sake, lime juice, lime leaves, curry paste, paprika, curry powder, chili powder and salt. Add clams and cover. Place over high heat until clams are opened and cooked, about 5 minutes from the sight of the first steam. Remove clams to 4 deep serving bowls and stir tomatoes, scallions, garlic and ginger into remaining hot broth. Spoon liquid evenly over hot clams. Garnish with lime leaves on branches and cilantro.

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