1 lb Shrimp; in the shell

      1 lb Mussels; in the shell

      1 lb Clams; *see note

      2 tb Red chili peppers

      2 tb Cilantro; chopped

    1/4 c  Green onion; chopped

           For broth:
      2 tb Peanut oil

      4 ts Fresh ginger root; minced

      4 ts Fresh garlic; minced

      2 c  Coconut milk

      1 qt Chicken stock

      1    Lemon grass

    1/2 c  White wine

  In a large oven-proof dutch oven, saute 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 450-degree oven for about 7 minutes or
  until mussels and clams have completely opened. Serve immediately