Soak clams in cold water for at least 30 minutes; drain well.

Melt butter in a pot. Add curry leaves and saute for 30 seconds.

Add garlic and sauce for another 30 seconds.

Mix in onion and bird's eye chilli, if using.

Stir in cream, salt and chili flakes.

Add clams, reduce heat to low; cover, with a lid and cook until the clams have opened, for a few minutes.

Discard any unopened clams.