Shellfish Pan Roast

(FOX Providence) - We're cooking Shellfish Pan Roast with Chef Neil Manacle with Fluke Wine, Bar and Kitchen Restaurant .

(Serves two)

Ingredients for Pan Roast Broth:
½ white onion
10 whole cloves Garlic
1 cup Shrimp Stock
¼ cup White Wine
2 sprigs Thyme
1 Bay Leaf
2 cups whole peeled tomatoes

Combine all ingredients together, bring to a boil. Let sit 1 hour. Blend and then strain.

6 U15 Shrimp
6 U10 Scallops
6 Littleneck Clams
16 Mussels

Method:
Sear shrimp and scallops in hot sauté pan. Remove from pan.

Add clams and mussels to pan, Add broth, cover and let cook till all shellfish is open. Add shrimp and scallops back to pan. Cook another 3 minutes. Finish with chopped Parsley.

Serve in deep dish bowl with Grilled Bread