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."
- 2 dozen littleneck clams
- 1⁄4 cup olive oil
- 6 large garlic cloves, minced
- 1 cup clam juice
- 1 cup white wine
- 6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1⁄2-3⁄4 lb shrimp, in the shell
- 1⁄2 lb sea scallops (preferably dry-packed)
- 1 tablespoon heavy cream
- 10 fresh basil leaves, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 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 a few 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. (Throw out 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 Worcerstershire.
- Toss in the shrimp and scallops. Simmer until 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.