Brazilian Shellfish Soup

• 1 lb clam, small, in shell
• 1 lb mussels, small, scrubbed &debearded
• 1 tablespoon yellow cornmeal
• 2 cups water
• 1 tablespoon vegetable oil
• 2 cups onions, chopped
• 1 cup red bell pepper, chopped
• 1 cup yellow bell pepper, chopped
• 1 tablespoon jalapeno pepper, minced seeded
• 4 garlic cloves, minced
• 4 cups tomatoes, peeled & chopped
• 2 tablespoons fresh gingerroot, grated, peeled
• 2 teaspoons orange rind, grated
• 3 (8 ounce) bottles clam juice
• 1 (6 ounce) can tomato paste
• 12 lb medium shrimp, peeled & deveined
• 2 tablespoons green onions, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 (12 ounce) can evaporated skim milk
• 3 tablespoons coconuts, shredded
• 6 sprigs cilantro

1. Instructions.
2. Place clams and mussels in a large bowl; cover with cold water.
3. Sprinkle with cornmeal; let stand 30 minutes.
4. Drain and rinse.
5. Bring 2 cups water to a boil in a large Dutch oven.
6. Add clams and mussels; cover and cook 6 minutes or until shells open.
7. Discard any unopened shells.
8. Remove clams and mussels from pan; set aside.
9. Discard cooking liquid.
10. Heat oil over medium heat.
11. Add onion, bell peppers, jalapeno pepper, and garlic; saute 8 minutes.
12. Add tomato, ginger, orange.
13. rind, clam juice and tomato paste; coook 15 minutes, stirring occasionally.
14. Add shrimp; cook 5 minutes or until done.
15. Remove from heat; stir in clams, mussels, green onions, and next 5 ingredients (green onions thru milk).
16. Ladle soup into large.
17. bowls; speinkle with coconut.
18. Garnish with cilantro sprigs.

clam, mussels, yellow cornmeal, water, vegetable oil, onions, red bell pepper, yellow bell pepper, jalapeno pepper, garlic, tomatoes, fresh gingerroot, orange rind, clam juice, tomato paste, shrimp, green onions, fresh parsley, fresh cilantro, salt, pepper, milk, coconuts, cilantro

Taken from www.food.com/recipe/brazilian-shellfish-soup-182602 (may not work)