Ingredients
- 6 tablespoons extra virgin olive oil
- 8 tablespoons coarsely chopped garlic, @ 20 cloves
- 1 cup dry Vermouth
- 2 dozen littleneck clams, shells scrubbed
- 2 dozen mussels, shells scrubbed and beards removed
- 2 tablespoons unsalted butter
- 1 medium onion, chopped medium
- 1 teaspoon hot red pepper flakes
- 1 cup bottled clam juice
- 2 (14 1/2 oz ) cans diced tomatoes
- 1 bay leaf
- 2 tablespoons minced fresh oregano leaves
- 2 tablespoons fresh thyme leaves
- 1 teaspoon Tabasco sauce
- salt and freshly ground black pepper
- 1 pound sea scallops, tendons removed
- 1 pound medium shrimp, peeled
Preparation
Step 1
1. Heat a large stockpot or Dutch oven over medium-high heat until warmed. Add 2 tablespoons oil and 2 tablespoons garlic and cook until garlic is fragrant but not browned, about 30 secs. Add 1/2 cup vermouth and the clams. Cover and steam until clams open completely, 6 to 7 mins. Transfer clams and liquid to medium strainer set over medium bowl. Return empty stockpot to burner, heat, add 2 TBS each oil and garlic, cook until garlic is fragrant, about 10 secs, and repeat process with mussels, steaming 3 to 4 mins. Strain over bowl. Save juices, do not remove shells.
2. Put empty pot on burner, heat to med-hi, heat until warm. Add 2 tablespoons oil, butter, onion, 4 tablespoons garlic, red pepper flakes. Cook, stirring until onion is soft and fragrant, about 4 mins. Add clam juice, diced tomatoes and juices, bay leaf, and reserved clam and mussel juices. Boil, reduce heat, simmer 4 mins. Add oregano, thyme, Tabasco, salt and pepper to taste.
3. Add scallops and shrimp, press with wooden spoon to submerge into liquid. Put reserved clams and mussels in shells on top of shrimp and scallops. Cover, remove pot from heat. Let stand until shrimp are pink and scallops are milky white, about 5 mins. Ladle shellfish and broth into shallow bowls and serve immediately.