Clam, Shrimp And Scallop Pan Roast - cooking recipe

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

Preparation

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
Heat the oil over medium-high heat in a pan that you can cover later.
Throw in the garlic and cook for a few minutes.
Pour in the clam juice, wine and Mutha Sauce.
When the mixture is bubbling, add the clams.
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.).
Boil and reduce the pan juices over high heat for about 8 minutes.
Sprinkle in the red pepper and season up the sauce with Worcerstershire.
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.