Clam, Shrimp And Scallop Pan Roast Recipe

Name: Clam, Shrimp And Scallop Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen littleneck clams; 1/4 cup olive oil; 6 large garlic cloves, minced; 1 cup clam juice; 1 cup white wine; 6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site); 1 teaspoon crushed red pepper flakes; 1 tablespoon Worcestershire sauce; 1/2 - 3/4 lb shrimp, in the shell; 1/2 lb sea scallops (preferably dry-packed); 1 tablespoon heavy cream; 10 fresh basil leaves, chopped; 2 tablespoons fresh Italian parsley, chopped

Servings: persons

2 dozen littleneck clams
1/4 cup olive oil
6 large garlic cloves, minced
1 cup clam juice
1 cup white wine
6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
1 teaspoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
1/2 - 3/4 lb shrimp, in the shell
1/2 lb sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped

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.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 dozen littleneck clams, 1/4 cup olive oil, 6 large garlic cloves, minced, 1 cup clam juice, and more.

Yes, Clam, Shrimp And Scallop Pan Roast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam, Shrimp And Scallop Pan Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions