In a Chinese-style hot pot, combine the sake, coconut milk, sausage, ginger, garlic, lemon grass, sriracha, lime leaves, and chilies, and bring to a boil. Reduce the heat to medium-low heat, and simmer for 5 minutes for the flavors to blend.
Add the clams and return to a boil. Cover, reduce to a simmer and cook until the clams open, about 5 to 6 minutes. Add the basil and stir well. Serve immediately.
Yield: 4 servings