Clam, Shrimp And Scallop Pan Roast

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 dozen littleneck clams
• 1/4 cup olive oil
• 6 large garlic cloves, minced
• 1 cup clam juice
• 1 cup 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

Recipe

• 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.