Clam, Shrimp and Scallop Pan Roast

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: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

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.