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Clam, Shrimp and Scallop Pan Roast

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Serves

Introduction

Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp, and scallops as we do, or substitute your own favorites — mussels, oysters, or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce.

Ingredients

	2	doz. littleneck clams
	¼	cup olive oil
	6	large garlic cloves, minced
	1	cup clam juice
	1	cup white wine
	6	Tbsp. Mutha Sauce
	1	tsp. crushed red pepper
	1	Tbsp. Worcestershire sauce
	½ to ¾	lb. shrimp, in the shell (12 to 16 total)
	½	lb. sea scallops (preferably dry-packed)
	1	Tbsp. heavy cream
	10	fresh basil leaves, chopped
	2	Tbsp. chopped fresh Italian parsley, for garnish

Steps

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
Heat the oil over medium-high heat in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don’t open.)
Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
Toss in the shrimp and scallops. Simmer til they’re cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

This content is from the book Dinosaur Bar-B-Que by Nancy Radke and John Stage.

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