Clam, Shrimp and Scallop Pan Roast

(recipe, John Stage & Nancy Radke)

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Introduction

Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp, and scallops as we do, 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

2 doz. littleneck clams
¼ cup olive oil
6 large garlic cloves, minced
1 cup clam juice
1 cup white wine
6 Tbsp. Mutha Sauce
1 tsp. crushed red pepper
1 Tbsp. Worcestershire sauce
½ to ¾ lb. shrimp, in the shell (12 to 16 total)
½ lb. sea scallops (preferably dry-packed)
1 Tbsp. heavy cream
10 fresh basil leaves, chopped
2 Tbsp. chopped fresh Italian parsley, for garnish

Steps

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 2 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. (Pitch 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 Worcestershire.
Toss in the shrimp and scallops. Simmer til 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.