Clam, Shrimp and Scallop Pan Roast

Total Time
Prep 15 mins
Cook 15 mins

From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops 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 Nutrition


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