This past August, I catered a rehearsal dinner for 36. We did an old fashioned New England Clam Bake. The whole group raved about the clams. The secret to them is the broth.  I had a lot of leftover broth from that event, so I came up with this recipe. Keep in mind this is […]

This past August, I catered a rehearsal dinner for 36. We did an old fashioned New England Clam Bake. The whole group raved about the clams. The secret to them is the broth.  I had a lot of leftover broth from that event, so I came up with this recipe. Keep in mind this is not a cholesterol friendly recipe.

BEGIN 1 DAY AHEAD

Broth for Clams
1# Butter, divided
6 cloves Garlic, minced
2 XL Shallot, minced
4 Lemons, 2 zested & all juiced
1½ (48 oz.) cans Clam Juice
1½ c. Crane Lake Pinot Grigio
1 bunch Flat Leaf Parsley, chopped

Melt 1 stick butter in a large pot.
Add Shallots & cook until softened.
Add the garlic.
Cook & stir 1-2 minutes.
Add the clam juice, lemon zest & juice and wine.
Bring to a boil & add remaining butter.
Simmer 20 minutes.
Finish with parsley.
Allow to cool.
Refrigerate overnight.

For the Scampi
1# Raw Shrimp, peeled & de-veined
Broth for Clams (above)
½# Linguine
½ c. Mascarpone Cheese

Separate the hard butter from the broth.
Bring the broth to a boil.
Cook the linguini to just al dente.
Melt the broth butter in a skillet.
Sauté the shrimp to just pink on both sides.
Add the cooked linguini & toss.
Add the mascarpone & stir to melt.
Serve with a Caesar salad & fresh bread.