Also from the Dinosaur BBQ cookbook, this is Clam, Shrimp, and Scallop Pan Roast:


2 dozen littleneck clams
3/4 lbs large shrimp, deveined (about 14 shrimp)
1/2 lbs sea scallops
1 cup clam juice
1 cup dry white wine
6 tbsp Mutha Sauce (see post below)
1 tbsp Worcestershire sauce
1 tbsp heavy cream
1/4 cup olive oil
6 large garlic cloves, minced
2 jalapeno peppers, seeded and chopped
1 teaspoon crushed red pepper
10 fresh basil leaves, chopped

Purge and scrub the clams (you need to purge them in cold saltwater for about 4-5 hours). Discard any that are dead (not closed), and boil the rest until they just open (about 2-4 minutes), fish them out as they open, and keep warm. Discard any that do not open after boiling.

Heat oil over medium high heat. Saute garlic and jalapenos for a few minutes until fragrant. Add clam juice, wine, and Mutha sauce and bring to a boil. Reduce sauce over high heat for about 8 minutes, then add red pepper and Worcestershire sauce. Lower heat to medium high, add shrimp and scallops, and simmer until they are just cooked (they are done when they are opaque), about 4 minutes. Add heavy cream and basil, return clams, and stir gently, and serve immediately.


I made this dish for some guests, and served it with some baked ziti and Zuppa Toscana, along with rest of the white wine. You could also add some chopped parsley for garnish, as well as some lemon juice, but I did not do this. Make sure you serve with some fresh baked bread, to mop up the tasty sauce.



Hungry guests make a cook happy.


I don't much care for shellfish or shrimp, but the guests liked this dish a lot. I think the important thing in a dish like this is to cook the seafood very lightly, and to use some good white wine.