Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         shrimp -- in the shell
   1      pound         mussels -- in the shell
   1      pound         clams -- *see note
   2      tablespoons   red chili peppers
   2      tablespoons   cilantro -- chopped
     1/4  cup           green onion -- chopped
                        ***FOR BROTH***
   2      tablespoons   peanut oil
   4      teaspoons     fresh ginger root -- minced
   4      teaspoons     fresh garlic -- minced
   2      cups          coconut milk
   1      quart         chicken stock
   1                    lemon grass
     1/2  cup           white wine

Preparation:

In a large oven-proof Dutch oven, sauté garlic and ginger root in peanut oil, until soft. Add remaining ingredients FOR BROTH and simmer for 15 minutes. Add shellfish, chiles, cilantro and scallions, stir and bring to a boil. Cover Dutch oven and place in a 450F oven for about 7 minutes or until mussels and clams have completely opened. Serve immediately