Clam, Shrimp, & Scallop Pan Roast

Name: Clam, Shrimp, & Scallop Pan Roast
Yield: feeds 4
Ingredients: 2 dozen littleneck clams; 1/4 cup olive oil; 6 large cloves garlic, minced; 1 cup clam juice; 1 cup white wine; 6 tablespoons Mutha Sauce (page 165); 1 teaspoon crushed red pepper; 1 tablespoon Worcestershire sauce; 1/2 to 3/4 pound shrimp, in the shell (12 to 16 total); 1/2 pound sea scallops (preferably dry-packed); 1 tablespoon heavy cream; 10 fresh basil leaves, chopped; 2 tablespoons chopped fresh Italian parsley

January 24, 2012

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.

Recipe notes

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