Thai curry seafood stew

Curry powder	1 tablespoon
Coconut milk, unsweetened	13.5 ounces
Ginger root, peeled, grated	3 tablespoon
Limes, large, rolled, juiced	2
Water	½ cup
Carrots, shredded	1 ½ cups
Purple cabbage, shredded	1 ½ cups
Vidalia onion, coarsely chopped	1
Thai basil	1 bunch
Oyster sauce	2 tablespoons
Salt	Pinch
Sea scallops	1 pound
Butter, unsalted	¼ cup
Olive oil	4 tablespoons
Garlic cloves, peeled, coarsely chopped	5
Clams, littleneck or mahogany, rinsed in salt water until runs clean	1 ½ pounds
Shrimp, large, cleaned, deveined	1 pound

1. Preheat slow cooker for at least 20 minutes on High.
2. Add curry powder and coconut milk; whisk to combine.
3. Stir in ginger, juice of 1 lime, and water.
4. Stir in carrots, cabbage, and onion.
5. Cook for 3 hours on High (6 hours on Low).
6. During last half hour of cooking, add remaining lime juice, oyster sauce, salt, and basil.
7. In a heavy sauce pan with a lid, melt 2 tablespoons butter and 2 tablespoons olive oil with garlic over medium heat.
8. Add clams and garlic, and cook, covered, until opened. Discard any that do not open. Add to slow cooker.
9. Melt remaining butter over medium-high heat in sauce pan.
10. Sauté shrimp and scallops until just cooked, turning as shrimp turn pink and scallops turn golden brown. Add to slow cooker.
11. Season to taste, and garnish with more freshly torn basil. Serve over rice.