Top | Dinosaur Bar-B-Que
Clam, Shrimp and Scallop Pan Roast
(recipe, John Stage & Nancy Radke)
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.
- 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
- 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.