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