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Clam, Shrimp and Scallop Pan Roast

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“From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops 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 Nutrition


  1. Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
  2. Heat the oil over medium-high heat in a pan that you can cover later.
  3. Throw in the garlic and cook for a few minutes.
  4. Pour in the clam juice, wine and Mutha Sauce.
  5. When the mixture is bubbling, add the clams.
  6. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
  7. Boil and reduce the pan juices over high heat for about 8 minutes.
  8. Sprinkle in the red pepper and season up the sauce with Worcerstershire.
  9. Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
  10. Swirl in the cream and basil.
  11. Return the clams to the pan and gently stir together all the shellfish.
  12. Sprinkle with parsley and serve steaming hot.

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