Recipe(tried): Dinosaur Bar-B-Que Clam, Shrimp and Scallop Roast

This recipe is courtesy of The Dinosaur BBQ cookbook. Dinosaur BBQ is located in Rochester and Syracuse NY. If you ever have the opportunity to eat there...don't pass it up...It's good eatin'

CLAM, SHRIMP AND SCALLOP PAN ROAST

2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tbsp. Dinosaur BBQ sauce (for anyone not the Upstate NY area, use your favorite BBQ sauce)
1 tsp. crushed red pepper
1 tbsp. Worcestershire sauce
1/2 to 3/4 lb. shrimp, in the shell
1/2 lb. sea scallops
1 tbsp. heavy cream
10 fresh basil leaves, chopped

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 2 minutes. Pour in the clam juice, wine and BBQ sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, about 3-5 minutes. Pull out the clams as they open and keep them warm. (Throw out any that don't open)

Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season with Worcestershire.

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 fresh chopped Italian parsley and serve steaming hot.