Clam, Shrimp and Scallop Pan Roast

Submitted by Epi Curious

"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.""

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 dozen littleneck clams
• 59.14 ml olive oil
• 6 large garlic cloves, minced
• 236.59 ml clam juice
• 236.59 ml white wine
• 88.74 ml barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
• 4.92 ml crushed red pepper flakes
• 14.79 ml Worcestershire sauce
• 226.79-340.19 g shrimp, in the shell
• 226.79 g sea scallops (preferably dry-packed)
• 14.79 ml heavy cream
• 10 fresh basil leaves, chopped
• 29.58 ml fresh Italian parsley, chopped

directions

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.