Fricassee of Rock Shrimp and Littlenec..

Cooking Instructions

Choose a sauté pan or Dutch oven large enough to hold all the clams. Heat 1 Tablespoon olive oil in the pan over high heat until it just begins to smoke. Add clams and water and cook, covered, for 2 to 3 minutes. Stir in shallots and garlic. Add white wine and reduce for 5 minutes, or until the raw wine taste has left the broth. As the clams open, remove them from the pot with kitchen tongs or a slotted spoon. Remove clam meat from the shells and set aside. Reserve cooking broth separately.

Heat 1 Tablespoon olive oil in a second sauté pan over high heat. When the oil begins to smoke, add the shrimp: arrange them in a single layer. Season shrimp with salt and pepper. Cook 2 to 3 minutes or until shrimp are just cooked through, tossing occasionally to allow shrimp to cook evenly. Add the shelled clams and their cooking broth, white beans, rice wine vinegar and remaining 6 Tablespoons olive oil to the shrimp. Add the basil and parsley leaves and stir to combine. Season with salt, pepper and vinegar to taste. Ladle mixture into serving bowls and garnish with sliced scallion greens.

*Note: You may use littlenecks or cherrystones, which are slightly larger. If you let the clams sit in cold water for 1 hour, you can 'trick' them into filtering themselves, thus purging the clams of hidden sand.

Round Out the Meal:

With crusty Italian bread or linguine. Serve with an escarole salad.

Kid Friendly:

This is kid friendly!