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1
Put the clams in a dry skillet or saute pan, cover, and place the pan over medium-high heat.
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2
Cook until all of the clams have opened, 5 to 8 minutes.
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3
Discard any that have not opened within 10 minutes.
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4
Remove the clams from their shells and place them in a bowl large enough to fit all of the shellfish.
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5
Drain the liquid from the clams through a fine-mesh sieve lined with a damp paper towel into a bowl.
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6
Reserve the liquid.
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7
Wipe the skillet clean and put the mussels in it.
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8
Cover and place the pan over medium-high heat and cook until all of the mussels have opened, about 5 to 8 minutes.
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9
Discard any that have not opened within 10 minutes.
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10
Remove the mussels from their shells and add them to the bowl with the clams.
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11
Drain the liquid through a fine-mesh sieve lined with a damp paper towel into the same bowl containing the clam juice.
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12
Reserve.
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13
Bring a large pot of water to a boil.
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14
Add the calamari and cook for 5 minutes, or until they are opaque but still very tender.
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15
With a slotted spoon, remove the calamari to the bowl containing the clams and mussels but keep the pot on the heat.
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16
Carefully set a steaming basket into the pot of water in which you boiled the calamari.
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17
The bottom of the steaming basket should be just above the water line, so carefully ladle out some water if necessary.
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18
Place the shrimp in the steaming basket and cover the pot.
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19
Steam the shrimp for 5 minutes or until they are just cooked through.
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20
They should be pink and opaque but still tender and not at all stiff.
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21
Transfer the shrimp to the bowl with the other shellfish.
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22
In a small bowl, stir together the lemon juice, reserved liquid from the clams and mussels, salt, garlic, parsley, and red pepper.
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23
Gradually whisk in the oil until the mixture is thoroughly combined.
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24
Pour the dressing over the shellfish and toss well to combine.
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25
Tuck the bay leaf or leaves in among the shellfish.
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26
Cover tightly with plastic wrap and refrigerate until thoroughly chilled.
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27
To serve, divide the salad among 8 small plates.
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28
Spoon the dressing from the bowl over the salad.
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29
Serve cold.
