InternetMom13

Serves: 4

2 doz Littleneck Clams
1/4 c. olive oil
6 big garlic cloves,
minced nice & fine
8 oz. clam juice
8 oz. white wine
4 oz + 2 tbs BBQ sauce
1 tsp. crushed red pepper
salt & pepper to taste
1/2 lb. shrimp, shells on
1/2 lb. scallops
1 tbs. cream
10 leaves (approx. 2 tbs.) basil
juice of 1/4 lemon
2 tbs. parsley
1 tbs. Worcestershire Sce

Step 1: Rinse and scrub clams.
Step 2: Heat oil on medium high and sweat garlic, 1-2 minutes. Pour in 8oz. clam juice, 8oz. white wine, and 4oz. BBQ sauce. Bring to boil, then add your clams.
Step 3: Cover and keep on high heat until clams open, approx. 5 minutes. Remove clams, keep warm.
Step 4: Add 1 tsp. crushed red pepper and salt & pepper to taste. Reduce sauce approx. 8 minutes. Lower heat & add 2 tbs. BBQ and 1 tbs. Worcestershire.
Step 5: Add shrimp with shells on and scallops to the sauce. Simmer until shrimp and scallops are done, approx. 4 minutes to finish.
Step 6: Add cream, basil and lemon juice. Return clams to pot and stir gently to incorporate all the seafood. Add parsley and start eating!