Recipe for the Month of April 2005
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Clam, Shrimp, & Scallop Pan Roast
From the Cookbook Dinosaur Bar-B-Que,
An American Roadhouse
Shellfish lovers drool over the druken-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:
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2 dozen little neck clams
Preparation:
Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine and Sensuous Slathering Sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Toss any clams that don’t open)
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¼ cup olive oil
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6 large garlic cloves, minced
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1 cup clam juice
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1 cup white wine
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6 tablespoons Sensuous Slathering Sauce
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1 teaspoon crushed red pepper
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1 tablespoon Worcestershire Sauce
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½ to ¾ pound shrimp, in the shell (12 to 16 total)
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½ pound sea scallops (preferably dry-packed)
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1 tablespoon heavy cream
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10 fresh basil leaves, chopped
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2 tablespoons chopped fresh Italian parsley for garnish
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 until 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.
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