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One pot: clams and scallops


This week, I cooked an impromptu seafood lunch with two amazing young women. The truth is they cooked, I threw out a couple of easy instructions and in under 2 hours we were serving up platters of scallop crudo, grilled mexican corn, crisp rosemary chicken, fluke en papillote, stone fruit crisp and this amazing summer one pot of little neck clams and local sea scallops.

Everyone had her favorite dish. Mine always inevitably involves the holy trinity of garlic, butter and parsley. Anytime you need a little love and attention, put these three things in a pot, turn on the heat and watch the people roll into the kitchen proclaiming that it smells like heaven. I dare you. That with some fresh seafood and a warm baguette to mop up the juices is my idea of a sublime meal.

One pot little neck clams and sea scallops


1/2 stick (2 ozs.) unsalted butter

1 shallot, thinly sliced

2 Tbsps. garlic in oil (recipe follows)

kosher salt and freshly cracked pepper

1/4  Cup freshly chopped Italian parsley

3/4 Cup dry white wine

2 dozen little neck clams, cleaned

15 sea scallops, quartered

fresh crusty baguette for tearing and dipping

Garlic Oil

1 bulb garlic

olive oil, as needed


Chop the garlic. Place in a bowl and cover with olive oil.  Use throughout cooking during the course of the day. Discard when finished.

Heat a large soup pot over medium heat. Melt the butter and sweat the shallots for 3 to 5 minutes. Add the garlic oil, a pinch of salt and pepper and the parsley. Cook another minute.

Add the wine, turn up the heat high and add the clams to the pot. Cover tightly and cook over high heat until the clams open, about 3 to 5 minutes. Discard any clams that haven’t opened. Turn off the heat, add the scallops and cover the pot.  After two minutes, gently stir the clams and scallops and cover again for another 2 minutes. The scallops will have cooked through from the residual heat in the pan.

Serve the pot table side with big bowls and crusty bread. You can also toss the entire mixture with 1/2 pound of al dente linguine if you’re serving additional people and want a heartier dish.