This recipe couldn’t be easier and is so flavorful. If you want to make it in 10 minutes, use a can or jar of chopped clams, but if you want to use fresh steamers, even better.

Ingredients

• 1 lb fresh shrimp

• 1 lb steamers (clams) or 1 jar/can of chopped clams, drained

  • If using fresh steamers you will also need 2 tablespoons butter, 1 cup white wine, 1 cup chicken stock, and 2 cloves minced garlic
• extra virgin olive oil
• 2 tablespoons butter
• 4 cloves garlic, chopped
• A pinch of red pepper flakes
• 1/2 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice
• salt and pepper
• 1 tablespoon freshly chopped parsley or 2 teaspoons dried

Directions:

If using fresh clams, place them in a bowl covered with cold water and let them sit for 30 minutes. Lift the clams out of the water with a slotted spoon to let the dirt fall to the bottom of the bowl. In a pot, quickly saute the chopped garlic in the butter for just a minute and do not burn. Add the stock and wine and reduce to a simmer. Add the clams and cover. Let them cook until they all steam open and lift with a slotted spoon and set clams aside.

Meanwhile, thoroughly clean the shrimp by removing the shells and deveining them, or ask the fish monger to do it. Note that the veins could be on both sides so you may need to butterfly them.

In a large saute pan, heat the butter and oil. Add the garlic and red pepper flakes and cook for one minute but do not let the garlic burn. Add the chicken stock and bring to a simmer. Add the chopped canned clams and simmer for 2 minutes. If using the fresh steamers, you can pull them out of the shells and add them either chopped or whole at this stage or you can wait and add them later in the shells at the end.

Add the shrimp in a single layer and cook for one minute at medium-high heat. Using tongs, flip each shrimp and cook the other side. Don’t let it cook slowly, this is all about just cooking through so look at the sides and watch for that moment when they become pink all the way through and you’re done. Swirl in the lemon juice and adjust for seasoning (salt and pepper).

Serve over spaghetti or polenta (reminds me of my favorite dish at Jordan Hall) and if using clams in the shells, give every dish a few clams on top. Sprinkle with parsley.