Phuket Style Clam Hot Pot, Coconut Milk, and Red Curry
Add 1 gallon of cold water to a large pot. Stir in the salt and cornmeal. Add the clams. Soak for 45 minutes to purge sand. Remove the clams from the water. Transfer to a colander. Add the peanut oil to a large skillet over medium heat. Add the shallots, garlic, mushroom, and sausage. Cook for 2 minutes without browning, stirring often. Add the sugar, curry paste, fish sauce, white wine, and lemongrass. Bring to a simmer. Add the clams, coconut milk, and chilies. Cover. Increase heat to high. Bring to a boil. Uncover. Using a slotted spoon, rotate the clams from bottom to top to ensure even cooking. Cover. Cook until shells open. Add the cilantro, scallions, and honey roasted peanuts. Toss and serve.