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Categories:
butter flour salt white pepper clam juice milk cooking sherry shell bay scallops shrimp Pasta Mozzarrella cheese steamer clams water salt garlic green onions
Viewed: 62 - Published at: 9 years agoIngredients
- 1/4 cup butter, unsalted
- 1/4 cup flour
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon white pepper
- 1 cup bottle clam juice*
- 1 cup half & half (skim milk can be used for low-fat sauce)
- 2 tablespoons cooking sherry
- 1 lb Alaskan King crab, meat removed from the shell
- 1 lb Alaskan Bay scallops, rinsed and cut into bite size pieces if scallops are large
- 1 lb Alaskan Red Spot shrimp, cleaned and devined and uncooked
- 8 ounces Angel Hair pasta, cooked and drained
- 8 ounces grated Mozzarrella cheese
- *clam juice:
- 1 lb Alaskan Steamer clams
- 6 cups water
- 1 tablespoon salt
- 2-6 cloves chopped garlic
- 1 bunch green onions chopped
Method
- Heat oven to 350 degrees. Melt butter in large saucepan over med-low heat. Blend in flour, salt and pepper. Cook over med-low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in clam juice and half & half. Heat to boiling over low heat, stirring constantly for one minute. Stir in seafood and cooking sherry. Cook over low heat an additional minute.
- Cook pasta in 6-quart pot of boiling salted water until al dente. Drain and rinse.
- Pour pasta into 13X9 inch baking dish. Combine seafood sauce with pasta. Sprinkle cheese over mixture. Bake 30 minute at 350 degrees or until cheese is golden brown.
- *Clam broth: Heat water, salt, garlic and onions in 8-10 quart steamer pan. Bring water mixture to a boil. Add clams and steam 10 minutes or until clams shells are open. Remove clams from steamer pan. Reserve broth. Do not eat clams that shells have not opened.
